I never seem to stuff my peppers the same way twice. It really all depends on what I have on hand, and my mood. My son is Half El Salvadoran as some of you already know. So I tend to keep a lot of Central American ingredients on hand. Something with a Latin flare to it is always good....on our palettes!
It was a cold rainy Labor Day weekend. Ok so maybe not cold, but for some reason I was. It was definitely rainy. In fact it's raining for the fourth day today as I write this. Hey Noah can we get that ark?! Ok onto the good stuff!
For the Chili
4 Sausage links
2 ears fresh corn
1 cup rice
1 large tomato, peeled & diced
Handful of Cilantro
s/p to taste
1 Can of your favorite beer ( I used Dos Equis )
1 Cup low sodium-fat free chicken stock
Mexican Blend Cheese
1 Tablespoon Cumin
1 Teaspoon Marjoram
1 small red onion, diced
2 cloves garlic, minced
6 Bell Peppers, Fairly large
In a big stock pot cook the sausage and garlic until it's no longer pink, breaking it up as it cooks. Add in the onion and fresh corn, cook until tender. Stir in the tomatoes and cook until just broken down a bit. Add in the seasonings, the chicken stock, beer, cilantro and rice. Cover and cook until the rice is done and most of the liquids have evaporated.
Cut the tops off of the peppers & discard the insides. Now if the pepper doesn't completely stand up on it's own, you can help it out, by cutting a little off the bottom until it does. If there are small holes at the bottom it's ok. Fill up each pepper to the brim. Bake on 350 for 55 to 60 minutes or until the peppers are just soft. When they are just about done, top with Mexican cheese until melted. We served our with a little arugula. You can also use sour cream & or avocado. Enjoy!
Copyright © 2012 Salvo-lutions by, Dana Salvo
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