Ingredients: |
Ingredients: 5-6 Anaheim Peppers
1/2 lb ground pork SEASONED sausage (these are packaged like hamburger and come in different flavors)
1/2 lb ground beef
1 tsp. powdered chicken stock
1/2 tsp Lowry garlic powder (calif.blend)
1/2 small yellow onion, chopped small, not diced.
1/2 tsp fresh ground pepper (multi-color pepper corns, are best)
1/2-can tomato paste, 3 oz or less.
1/4-1/3 cup water
Cheese (pre-grated Mexican blend, or fresh grated medium Cheddar, Monterey jack)
2 tbsp.. cooking oil and non-stick spray
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Directions: |
Directions:Cook the pork and hamburger with onion, powdered chicken stock, pepper, and garlic powder, just until the "pink" is gone, don't over cook, drain off fat. Add the tomato paste. Add enough water to thin out but not enough to make it soupy. The ingredients need to stay together so you can stuff it in the peppers later. (You want to use tomato paste to thicken because any other tomato product will make this too thin.) Cook just until the tomato paste is well incorporated into the hamburger mixture, set aside.
Cut the tops off the peppers and set aside, split the pepper lengthwise down the middle, almost to the end, don't cut completely to the end, put oil in skillet and heat until hot, put peppers in oil (BE CAREFUL-they hiss and spit in the oil) cook peppers just until they are "blistered" on sides, they will have black or dark marks when they are done. Don't over cook peppers you want them to hold their shape for stuffing. When peppers are ready, lay on paper towel to get excess oil off. Lightly spray the bottom of a oblong Pyrex or cake pan with non-stick spray or lightly grease and add your stuffed peppers. Begin stuffing with hamburger/pork mixture (overstuffing is recommended, use all the mixture) top with blended cheese, put pepper tops back on (they are only added for presentation, you can discard later)put in your pan.Cover with foil, cook in pre-heated 400 degree oven until the cheese melts, about 5-7 minutes. |
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