Sharing aspects of life, through food, home and travels!
Wednesday, July 17, 2013
Stuffed Anaheim Peppers
- 6 Anaheim Peppers, cut through one side, seeded, stems remove
- 1 package sliced mushrooms, diced
- 1 small onion, diced
- 6 cloves garlic, or 1 head of roasted garlic, chopped
- 2 lbs. ground beef
- 3 cups tomato sauce recipe (see note below)
- 1 small can tomato paste
- 1/2 t sea salt
- 1 t ground pepper
- 1 T garlic powder (I love garlic!)
- 1 t ancho or similar chili powder
- 1 t onion powder
- 1 t red pepper flakes
- 2 T dried cilantro or 1/4 cup fresh cilantro
- 3/4 cup grated Mexican or Monterrey Jack Cheese
- 1 bunch green onions, sliced
- sour cream
1. Clean and seed peppers. Begin cooking ground beef. Chop all vegetables.
2. Drain beef once mostly cooked. Add onions, garlic (fresh), mushrooms and tomato sauce. Stir well. Cook an additional 5 min. until onions are tender. Season with spices.
3. Place peppers in a lightly oiled casserole dish, alternating directions for better placement. Begin spooning meat mixture into each pepper. Any remaining meat can be placed to the sides of the peppers. Top with grated cheese.
4. Bake for 25 minutes at 350 degrees.
5. Top with fresh green onions, sour cream and guacamole to preference.
Note: I went out on a limb and used some home made pizza sauce I had leftover. WOW, was it good! Ordinarily I would have used straight tomato sauce and seasoned it a lot. Now, let me clarify a bit more. All this sauce is, is tomato sauce, 1 can tomato paste, garlic powder, onion powder, 1T Italian seasoning, 2 T oregano, 1 t red pepper flakes & 3 T sugar. Most of these ingredients I'd use in Mexican dishes anyway. It turned out spectacular!