Recipe - Bell Peppers Stuffed With Green Chile Corn And Hominy

2 teaspoon Sweet Pepper Oil (left over
from prepping peppers)
1 Onion, minced
One half teaspoon Cumin seed
2 cup Corn kernels, either thawed
frozen kernels, or cut from
3 to 4 cobs
One half cup White posole (hominy) corn,
canned, well drained
1 tablespoon Diced, canned green chile or
charred, peeled, seeded
Poblamo chile
1 Pressed clove of garlic
2 tablespoon Vegetable stock, if you have
it on hand, or water, if
you don't
1 teaspoon Cornstarch
Salt and freshly ground
black pepper to taste
3 lg Green bell peppers, prepared
for stuffing

Over medium heat, in Pam sprayed or nonstick skillet, heat the oil. Add
onion and saute about 2 minutes, or until onion is starting to give off an
aroma. Add cumin seed, and saute another 2 to 4 minutes, or until onion is
beginning to wilt and seeds are fragrant. Add corn, and stir another 3
minutes. Add posole, green chile, garlic and 1 tablespoon of vegetable
stock. Dissolve cornstarch in the remaining tablespoon of stock, and stir
into the skillet. The filling will quickly thicken just enough to stick
together somewhat, as if glazed. Taste for seasoning, and pile into pepper
halves. Yield: 6 stuffed pepper halves How to Prepare a Bell Pepper for
Stuffing: First, I never cut off the top and scoop down into the pepper,
making a single, upright, tall, deep stuffing vessel; to me, this method
gives too high a percentage of filling to pepper. And, because so little
filling surface is exposed to the oven heat, the result's too soggy for me.
Instead, start by halving large green, red, yellow, or purple sweet bell
peppers vertically, right down the middle through the stem. The vertical
halving, in addition to solving the sog problem, makes for a pretty
presentation on the plate and also means you can get two servings from a
single pepper (although if you're using the pepper as a centerpiece instead
of a component, you might consider both halves to be one serving). 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. Pam a
skillet, and film the surface with olive oil 2 or 3 tablespoons. Turn the
heat up and get the skillet quite hot. Place the peppers, cut sides down,
in the hot oil. There will be great sizzling and carcinogen ignore it. Let
the peppers sear about 3 to 4 minutes. Then, using a pair of long handled
tongs, flip the peppers over and let sear another 3 to 4 minutes. What you
want to do is soften the peppers slightly not much, just enough to take the
raw edge from them and brown them in spots. Remove the peppers from the
oil, and immediately drain them on paper towels, wiping them well to remove
any traces of oil. Then, once the oil has cooled, pour it into a bottle or
jar. You'll notice it has taken on both the color and fragrance of the
peppers. 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.

NOTES : CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9340 Recipe by: CHEF DU
JOUR CRESCENT DRAGONWAGON SHOW #DJ9340 Posted to MCRecipe Digest V1 #633
by "Ed Bauman" BIRCHCREEK@msn.com on May 31, 97