← All recipes

Bell Peppers Stuffed With Green Chile, Corn, And Hominy

Bell Peppers Stuffed With Green Chile, Corn, And Hominy is a tvfn recipe made with Sweet Pepper Oil, Onion, Cumin Seed, White Posole Corn Drained, and Pressed Of Garlic. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tsp
• 1
• 1/2 tsp
• 1/2 cup
• 1
• 2 tbsp
• 1 tsp
• 3

Method (preview)

1. 1

   Over medium heat, in Pam sprayed or nonstick skillet, heat the oil.

2. 2

   Add onion and saute about 2 minutes, or until onion is starting to give off an aroma.

3. 3

   Add cumin seed, and saute another 2 to 4 minutes, or until onion is beginning to wilt and seeds are fragrant.

4. 4

   Add corn, and stir another 3 minutes.

5. 5

   Add posole, green chile, garlic and 1 tablespoon of vegetable stock.

6. 6

   Dissolve cornstarch in the remaining tablespoon of stock, and stir into the skillet.

7. 7

   The filling will quickly thicken just enough to stick together somewhat, as if glazed.

8. 8

   Taste for seasoning, and pile into pepper halves.

9. 9

   How to Prepare a Bell Pepper for Stuffing

10. 10

    With a paring knife, cut out any residual chunk of white fiber and remove any seeds or the miniature internal peppers that are sometimes formed.

11. 11

    Turn the heat up and get the skillet quite hot.

12. 12

    Place the peppers, cut sides down, in the hot oil.

13. 13

    There will be great sizzling and carcinogen ignore it.

14. 14

    Let the peppers sear about 3 to 4 minutes.

15. 15

    Remove the peppers from the oil, and immediately drain them on paper towels, wiping them well to remove any traces of oil.

16. 16

    Then, once the oil has cooled, pour it into a bottle or jar.

17. 17

    Use this Sweet Pepper Oil in the filling recipe, and hoard the leftovers, refrigerated, for a nice note in any stir fry that contains peppers, or as an addition to salad dressings.