Josh and I just returned from a vacation I am so thankful we could go on. My college roommate, teammate and friend got married in St. Thomas. She was a beautiful bride and it was so much fun watching her say her wedding vows overlooking the water! But, this isn’t a blog about my life is it? :) So, what am I getting at? Well…while in St. Thomas Josh and I discovered an amazing new condiment. It won’t be difficult to make, but I have to work on it this weekend to determine exact measurements. More on that next week!
For now, I thought I’d post the Tomale Stuffed Pepper recipe I talked about last week. As I mentioned, my mom found the recipe on Pinterest and when she told me she liked it I decided to give it a try. It’s very easy to make and it has common ingredients in it so I make these fairly often.
2 medium bell peppers
½ cup tomatoes, diced
½ cup black beans, rinsed and drained
½ cup corn
¼ cup green chillies
¼ cup green enchilada sauce
¾ cup Mexican blend cheese, shredded
¼ cup cornmeal
2 Tbsp. green onions, chopped
1 Tbsp. fresh cilantro, chopped
hot sauce to taste
Preheat oven to 350. Prepare the bell peppers by slicing off the tops and removing the seeds. Set aside.
In a medium bowl combine tomatoes, beans, corn, green chillies, enchilada sauce, ½ cup cheese, cornmeal, green onions and cilantro. Spoon the mixture into hollowed bell peppers and sprinkle with remaining cheese.
Place stuffed peppers in a baking dish and add about an inch of water to the bottom of the pan.
Bake, uncovered, until peppers are tender and filling is heated throughout; about 50 minutes.
Remove from oven and let stand for 5 minutes. Serve warm
|When you chop the tops off don't just throw them away! Cut around the stem and dice them.|
|Ready to go in the oven.|