Serious Heat: How Do You Stuff Your Peppers?
My weakness for stuffed chiles started as a child living in Arizona with chile rellenos, the fried counterpart to stuffed chiles. When my family and I moved to the South, every Mexican restaurant disappointed me.
And, let's face it, my expectations for them were far too high. Most often, the chile relleno would be a canned green chile under a mound of ground beef, both covered in a glop of cheese. I stayed away from stuffed chiles and chiles rellenos just on principal alone.
But then there was Kincaid's Burgers in Fort Worth, Texas, that reignited my passion for stuffed chiles in the form of crispy, raw jalapenos stuffed with pimento cheese. As delicious as it was, I couldn't help but think how it would have been elevated into supreme-ness with a stint under the broiler.
So who says stuffed peppers need to follow a certain format I had been accustomed to in Arizona? They can be anything you want them to be, from as simple as ground beef and cheese to a mix of assorted mushrooms and chorizo topped with goat cheese. And how about these other options, stuffed either into bell peppers, poblanos, Anaheims, or even jalapenos for the brave? Some more chile-stuffing ideas, after the jump.
- Curry-flavored rice, squash, black beans
- Roasted cherry tomatoes, cream cheese, corn
- Crab meat, Dijon mustard, bread crumbs
- Cooked chicken, goat cheese, chopped eggplant
- Leftover pulled pork shoulder with a red chile sauce and potatoes
What combinations do you like for stuffing peppers?
Check out this easy, weeknight-approved recipe for Stuffed bell peppers with sausage and cheese »
About the author: Andrea Lynn is senior editor for Chile Pepper magazine, where she not only creates a wide range of zesty recipes for readers, but also participates in numerous tastings for hot sauce, salsa, and other spice-laden products (even chocolate!). Her favorite chile? A tie between the mild yet flavorful poblano and the mighty, reliable fire of the serrano.