Friday, November 19, 2010

Southwest Stuffed Peppers ~ 11.19.10

This recipe hails from my cousin, Karen, who is a foodie like myself. In fact, she, too, has a wonderful food blog that I think you should check out: Farmhouse Foodie.

She made these stuffed peppers one summer and I was an instant fan. I make my own version of an enchilada sauce that I found via Creatively Domestic and combined it with my cousin's recipe. I really recommend you just make it yourself, it's so simple to throw together and it's definitely more economical.  I swap out a few extra ingredients and use one jar of Tastefully Simple's Corn, Black Bean Salsa. You can adjust the heat on these according to your family. I've been making it with a bit more kick each time I throw it together!

Southwest Stuffed Peppers
from my cousin, Karen DiPasquale

6 large red peppers (I just buy the red/orange/yellow asst. at Sam's club)- you can cut these the way you like, I prefer cut crosswise and cored. I have steamed them to remove some liquid but it's not a necessary step
1 pkg sweet turkey sausage: browned and crumbled- you buy the links and squeeze out the sausage from the casing- flatten it and saute until browned and cooked through
8 oz pkg corn bread stuffing
8 oz Monterey Jack cheese (or Pepper Jack for more heat)
1/2 can chicken broth (the last time I made this I added beef broth by accident- it was FINE!)
1 jar Tastefully Simple Corn, Black Bean Salsa (or any store brand you like OR 1 15 oz can diced tomatoes; 1/2 can black beans;1 cup frozen corn)

Combine all in a large bowl. Scoop into peppers. Pour a little sauce on the bottom of 9x13 pan and then add filled peppers. Pour sauce over the top of peppers and bake covered for 30 minutes at 350 degrees, Uncover and bake 30 minutes more. Can add additional sprinkling of cheese at the end.

Enchilada Sauce:
1 Tbs veg oil
1 onion, minced
1/2 tsp salt
1/2 of a chili (from chiles in adobo sauce can)
2 tsp cumin
3 garlic cloves, minced
2 tsp sugar
1 large can tomato sauce (you can add an additional small can and it will give you extra sauce to freeze or to have to reheat these)
1/2 cup water

Cook onion and garlic in veg oil. Add spices and stir and coat the onion- about 30 sec. Stir in tomato sauce and water. Simmer until warmed through and slightly thickened- about 5 minutes. Season with S &P.

These are great served with Lime Cilantro Rice and an ice cold beer!


  1. The best part of this menu, is the ice cold beer! Actually, you should drink the beer while you make the stuffed peppers :)

  2. Those look phenomenal and sound phenomenal too! I will make these for sure!

    Things are looking good over here at Crafty's Cafe...lovin all your sidebar stuff!