Thursday, February 14, 2008

Stuffed Pablano Peppers Mashed Potatoes and Re-fried Beans

These peppers are readily available at our grocery and we have wanted to try stuffing them. Since they are cooked in a slow-cooker, all the stuffing ingredients are uncooked, unlike some other recipes you see. Mix together well 1lb ground beef, 1/2 lb chirizo sausage, 1/2C white rice and 1 egg. Cut the tops off the peppers and remove the seeds unless you want an extra spicey dish. Stuff the peppers, place them in the cooker, pour over 14oz. tomato sauce and cook on low for 6-8 hrs. This recipe will stuff 6 pablano peppers with perhaps some left over to make meatballs which are cooked in the same manner. We serve them with mashed potatoes dressed with the sauce created in cooking.
The same stuffing works well in bell peppers as well.



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