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Peppers Galore

Tuesday, September 25, 2012

Jason grew a lot of peppers this year. Truth be told, I'm not a huge pepper fan, particularly of the bell pepper variety. I have tried many, many times to like bell peppers and I just can't do it.

Nevertheless, we have a lot of peppers to get through in the next couple of weeks. I most wanted to make Jason something with the caballero peppers that he grew and which he loves but that I do not like at all. They're a good size for stuffing and I figured I could knock some of those out of our supply with a good dinner recipe using lots of peppers. After asking my Facebook friends (particularly those from Tucson) for a chile relleno recipe, I realized that, wow, chile rellenos are complicated and time-consuming!

So I came up with my own spicy stuffed peppers recipe with meatballs and more peppers! In the crock pot!

6-7 caballero peppers (can also use bell pepper or any other pepper that is stuffable. The caballero peppers are kind of small (3 inches long by 2 inches wide) so if you're using big bell peppers, 1-3 should suffice for this recipe)

1 1/2 pounds ground beef

1/2 C bread crumbs

1 sweet onion, chopped small

5-6 banana peppers and/or parker peppers, seeds removed and chopped small

2 T cumin

4 T chili powder

2 t salt

2 eggs

1 15 oz can no salt added diced tomatoes (can also use fresh tomatoes, but I'm saving ours for caprese salad and homemade tomato sauce)

1 15 oz can tomato sauce

Cut off the tops and bottoms of the caballero peppers and remove all seeds. The bottoms are cut off so that the peppers can stand up in the crock pot.

Mix together ground beef, bread crumbs, onion, about 2/3 of your chopped peppers, 1 1/2 T cumin, 2 T chili powder, 1 t salt, and eggs. Probably easiest to mix with your hands.

Stuff the caballero peppers with beef mixture. Roll the rest of the beef mixture into meatballs, about 2 inches in diameter.

In a separate bowl mix together diced tomatoes, tomato sauce, rest of the chopped peppers, 1/2 T cumin, 2 T chili powder and 1 t salt. Taste and/or smell to make sure that the strongest flavors are the cumin and chili powder, not the tomatoes, otherwise you're just making slightly Mexican spaghetti sauce. Add more cumin and chili powder as needed.

Pour tomato mixture into the crock pot and spread evenly. Place the stuffed peppers on end in the crock pot, then fill in the rest of the space with a layer of meatballs. Cook on low for 8 hours.

We ate this for dinner last night and I ate leftover meatballs for lunch today. Jason got his stuffed peppers, and I got some yummy meatballs. Win win.
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Member Comments About This Blog Post
    I actually love peppers, but they don't love me. They're on my poison list as I'm very allergic to them.

    Your recipe sounds excellent...but no cilantro? Do you guys get cilantro there?

    This looks a lot like what I stuff them with except I use mushrooms, brown rice and beans in place of beef and bread crumbs (and cilantro). Where we really differ is I've never used the crock pot, I've always baked.

    I think your crock pot idea is a stroke of genius!
    3042 days ago
    Triple post? Oops.... computer is acting weird
    3042 days ago

    Comment edited on: 9/26/2012 7:33:52 AM
    Sorry double post :-)
    3042 days ago

    Comment edited on: 9/26/2012 7:33:22 AM
    I love bell peppers. My preferred way to eat them is raw, maybe with a salad dressing to dip them in. I've never been a huge fan of stuffed peppers, and I definitely don't do spicy, but this looks interesting! I do like cumin, in small doses
    3042 days ago
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