Stuffed Anaheim Peppers
These Stuffed Anaheim Peppers, with a spicy Tex-Mex style filling of Pork and Hot Chili Sauce topped with Cheese, make a terrific appetizer.
Appetizer, Main Dish
Anaheim Chillies, Cheese, Cumin, Ground Pork, Hot Pepper Sauce
small boneless Pork Cutlet;
or 4 Anaheim Chillies
depending on size;
crushed Cumin Seed;
each Garlic Salt and Black Pepper;
or so of Tomato Sauce;
or more to taste Hot Chilli Sauce;
each finely chopped Onion and Red Bell Pepper;
Narrow strips of Swiss Cheese;
Finely dice the pork, then slice the peppers in half and cut out the inner pith and seeds to make little ‘boats’.
Fry the pork in a little oil over moderate heat along with the dry seasonings until just cooked through.
Add the tomato and chilli sauces, cook until the mixtures is thickened, then stir in the onion and red bell pepper and remove from the heat.
Remove the pork mix to a bowl, stir in the Parmesan cheese and chill in the refrigerator.
Brush the chilli halves with a little oil and bake, cut surfaces down on a baking pan in a 350-degree oven until softened, then transfer to casserole dish and chill for at least 15 minutes.
Finally, stuff the shells, lay strips of Swiss cheese on top and bake at 350 degrees for about 10 or 12 minutes.
Let rest for five minutes or so before serving.
Stuffed Anaheim Peppers https://sybaritica.me/stuffed-anaheim-peppers/