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Stuffed Hot Peppers




Source of Recipe


Internet


List of Ingredients




· 1 pkg/8 oz cream cheese, softened and at room temp
· 1/2 cup shredded ceddar, Asiago, or gouda, or some other semi-hard cheese
· 3 T bread crumbs (+ 1 T minced pine nuts, optional)
· 1/2 c+/- corn relish (below)
· (optinal: 1/4 cup cooked minced seafood for flavor, or 1/2 cu for main taste and leave out part of the cream cheese)
· 2 T minced green onion
· large red jalapenos, tops removed and seeded OR
· medium green Anaheims/New Mexicans, same prepOR
· large habaneros, tops removed and seeded OR
· large habaneros, tops removed and UNseeded

CORN RELISH
· About 2 cups fresh corn (cut off the ears, of course)
· 1/2 cup minced onion
· 1 minced habanero with seeds
· 1 t toasted cumin seeds
· 1/2 c minced red or orange bell pepper
· 2 T oregano
· 1/2 c sugar
· 1/2 c vinegar
· pinch of salt


Recipe



First, choose the hot pepper you’re going to stuff. This recipe makes enough “stuffing” for for about 15 large jalapenos, 5-8 large Anaheims, or about 25 seeded and deveined habaneros. Then, find a baking dish of a dimension that all the peppers can be stood upright in it, and it can be covered. A very small casserole (about 5” x 5” or thereabouts) works well.

· Blend all ingredients but the peppers of choice; add breadcrumbs or cream cheese or butter to desired consistency. Spoon into chile receptacle.

· Make enough so you can rest them UPRIGHT in a baking dish (which should have a lid). Force them to stand at attention in the dish; sprinkle with grated parmesan (OPTIONAL), add water to the bottom of the dish (NOT over the peppers—there should be about 1” of water, or enough to just reach ½ up the peppers; maybe you should add the water first), cover, and bake at 350 for about 10-15 minutes or until cheese mixture is soft and peppers are pliable but still relatively firm. Let cool a bit before serving.

· Even better cold.

CORN RELISH

· Simmer vinegar, sugar, herbs and spices until sugar is dissolved. Roast corn in dry, hot pan until fragrant and beginning to turn slightly tan. Add peppers and onion and about 2-3 T water and 1 T oil. Saute until peppers and onions are limp. Add vinegar mixture, blend well, and simmer over medium heat to desired consistency. Use as relish or as a sort of salsa, or use in stuffed peppers.