Hi Everyone,
I was am so excited for today’s #SundaySupper! Our mission was to create a dish from mild to 911! Woohoo! I love it!!! So for todays recipe I decided to give it a name change. I originally was going to cal it “Burn Your Butt Stuffed Peppers”, but I thought I would be a little more professional (ha ha) and call Spicy Stuffed Mexican Peppers. I guess you can tell from my name that it’s a spicy one and I wouldn’t have it any other way.
I made these stuffed peppers a couple of weeks ago and I was going to share the recipe with you sooner, until I saw our mission. My Husband said those peppers are spicy and they would be perfect for today’s #SundaySupper and let me tell you these babies do have the major spice factor going on. Between the combination of the Poblano Peppers and Trader Joe’s enchilada sauce these are hot!! Maybe a little to hot, nah, if you like hot peppers you will love this recipe!!!
I picked up my hot peppers from the Farmers Market. They were so pretty and green that I just had to have them. The thing is, the sign said mild peppers. I guess they didn’t test them because these are far from mild. I stuffed these peppers with a combination of rice black beans and corn and topped with Mexican Cheese and baked them in a pool of enchilada sauce. Oh man is this my kind of meal. This meal is not for the faint at heart.
Now you could make these peppers more mild by making your own enchilada sauce instead of using Trader Joe’s. You can use my recipe, it’s simple and amazing. Here is the recipe for mine:
- 1 3/4 cup tomato sauce (14 oz can)
- 1 tbsp. chili powder
- 1 tsp. cumin powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
Just blend it all together, no heating required.
I would have made my recipe, but I was out of tomato sauce and always have a back-up jar of enchilada sauce in my pantry.
For the peppers you could also go a little more mild and use an Anaheim Pepper or even a sweet bell pepper. Both would be great in this recipe. But you know I am kind of biased. I love all peppers! Sweet, mild, hot, spicy, pickled, raw, cooked, baked grilled and so on. I don’t think there is one I have met that I don’t love!! Darn those peppers. Thank goodness I love peppers because they are soooooooo good for you!! I am not talking about the burning butt part! 🙂
- 5 Poblano or Anaheim Peppers
- ½ tsp. olive oil
- ¼ cup onion, diced
- 1 tsp. garlic
- 10 oz can Rotel diced tomatoes & green chilies
- ⅓ brown rice (I used instant)
- ½ cup of water
- ½ cup black beans, drained and rinsed
- ½ cup corn, fresh or frozen (thawed)
- 1 oz. Mexican Cheese, lite
- 1½ cups enchilada sauce or homemade (I used Trader Joe's)
- Place Peppers on a baking sheet and place in the broiler, cook until charred, turning until all sides are darken, about 5 minutes each side. Place peppers in a bowl and cover with plastic wrap or place in a brown bag and seal for 10 minutes to steam.
- Meanwhile in a large skillet add olive oil, onions and garlic, Cook for about 30 seconds. Add in diced tomatoes, rice and water, stir and cover and cook for about 15 minutes or until rice is cooked, stirring occasionally.
- Preheat oven to 350 degrees
- In a baking dish, add a pinch of the enchilada sauce to the bottom of the baking dish; set a side.
- Add beans, corn and ¼ cup of enchilada sauce to rice mixture and cook until beans and corn are warmed; set a side.
- Carefully peel the blackened skin off of the peppers. Carefully cut a slit through the middle of the pepper horizontally. Do not cut completely through the pepper and do not cut all the way the top or ends, leave about an 1" of room. With a small spoon take the seeds out of the peppers.
- Fill peppers with bean and rice mixture and top with cheese. Lay peppers with cut side up in prepared baking dish. Add remaining enchilada sauce and bake in oven for 15 minutes or until cheese is melted and sauce is bubbly.
- Serve with sour cream and avocado if desired.
Oh weeeeee! I love this recipe! My Husband said it was a little to hot for him. My girlfriend at work had one and she loved it! Her and I have the same taste in food. But after all it’s spicy and it’s peppers filled with my favorite things, how can you not love them? Ok, I know this recipe isn’t for everybody, but it is defiantly for me. 🙂
I can’t wait to check out everyone’s recipe! So excited for this! I have a feeling it will be a spicy week in my household! Poor, poor Husband! lol
Have a great day and a wonderful rest of your Sunday!
Toodles,
Jennifer
Snappy Starters & Snacks
Hatch Chile, Grape & Grilled Onion Salsa from Shockingly Delicious
Spicy Tempeh Chips from The Urban Mrs
Sriracha Popcorn from The Girl In The Little Red Kitchen
Cheese, Smoked Paprika and Fennel Crackers from What Smells So Good?
Baked Banana Pepper Poppers from Daily Dish Recipes
Spicy Black Bean and Corn Stew from Mama’s Blissful Bites
Caldo de Camaron y Pescado (Shrimp & Fish Soup) from girlichef
Bajia with Tomato and Chili Chutney from My cute bride
Shredded Buffalo Chicken Salad from Casa de Crews
Sriracha and Parmesan Fries from Mess Makes Food
Smoky Salmon Chowder from Cindy’s Recipes and Writings
Hummus with Spicy Turkish Ezme Salad from Neighborfood
Goat Cheese Stuffed Peppedew Peppers from Healthy. Delicious.
Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce) from Soni’s Food
Fiery Main Dishes
Spicy Stuffed Mexican Peppers from Peanut Butter and Peppers
Jalapeno Popper Fettuccine Alfredo from Chocolate Moosey
Baked Tilapia en Escabeche from La Cocina de Leslie
Spicy Grilled Chicken Wings with Two Dipping Sauces from Runner’s Tales
Chorizo and Scallop Skewers from Jane’s Adventures in Dinner
Buffalo Chicken Pizza from Cookin’ Mimi
Thai Cashew Chicken from Doggie at the Dinner Table
Skillet Jambalaya from Hezzi-D’s Books and Cooks
Firecracker Chicken from Juanita’s Cocina
Spiced Turkey Burger Patties from Cook the Story
Aubergine and Chickpea Curry from Small Wallet, Big Appetite
Savory Tomato & Poblano Pie from An Appealing Plan
Venison Mole Rojo from Curious Cuisiniere
Za’atar Chicken with Fattoush from Food Lust People Love
Crispy Oven Fried Buffalo Chicken Tenders from In The Kitchen With KP
Skinny Buffalo Chicken Strips from Webicurean
BBQ Chicken Pizza with Poblano Peppers and Pepitas from The Wimpy Vegetarian
Spicy Thai Beef Salad from Magnolia Days
Buffalo Chicken Sloppy Joes from Cupcakes & Kale Chips
Spicy Lemon Paprika Chicken Thighs from Family Foodie
Searing Sauces & Seasonings
Homemade Buffalo Sauce from Growing Up Gabel
Whole grain Mustard recipe – Moutarde à l’ancienne from Masala Herb
Homemade Sriracha Sauce from kimchi MOM
Zesty Sweets & Sips
Cinnamon Streusel Scones from Killer Bunnies, Inc
Fiery Pomelo from My Other City By The Bay
Cinnamon Monkey Bread from That Skinny Chick Can Bake
Cinnamon Peanut Butter Skillet Blondies with Ice Cream from Vintage Kitchen Notes
Goldilocks and the 3 Asian-Fusion Bars from NinjaBaking.com
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Apple Cinnamon Coffee Cake
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You’re right! This Sunday Supper was made for you Jennifer. Cheese, rice and beans in a tortilla, taco or pepper is a yes please for this Ninja Baker =)
lol, I know I still have to check out everyone’s recipes! So many wonderful recipes I can’t wait! Wish we could have all gotten together and shared our dishes!
I am totally with you on peppers, I love them all! These sound terrific. Great idea to bake covered in enchilada sauce.
Thank you Lane! The enchilada sauce is perfect with them!
Yummy! I have only ever made stuffed bell peppers, but your recipe looks like something I could totally make!
I love stuffed bell peppers! they are one of my favorites! I have to make them soon!!
LOL Burn my but chile. I need to beam over to get a hand on those chiles, they are massive and I really want to see how spicy they are. Interesting filling btw, I have never has Mexican cheese, but now I need to!
Ohhh, next your at the store get the peppers and give them a try. Some seem more mild then others, but all in all they are hot!
These look great! I totally have to try the TJs sauce… most enchilada sauce isn’t spicy enough for me, so there’s might fit the bill!
I love TJ’s sauce, but it’s a tad spicy and so is there Taco Mix.
I know I’d love them! And hey, add a good drizzle of crema to tame that heat….maybe a cold cerveza or Mexican Coke on the side…it’s all good! 😉
Cerveza sounds fabulous with this dish!
I absolutely LOVE stuffed peppers. Yours sound SO fabulous AND spicy!
Thanks Jen!! They are spicy!
Stuffed peppers topped with cheese???? I’m in!!!
lol! 🙂 Cheese will get you every time!
These look amazing. We are always up for trying new spicy dishes and I can’t wait to try this one!
Let me know how it goes for you if you try them.
Oh this is totally made for my palette!!Love the stuffing and the combination of heat with the sauce sounds fantastic!
Thank you so much Soni!! I love them too!! You gotta love the heat for these bad boys!
What adelicios idea, though I might have to turn down the burn a bit 🙂
Yah, I didn’t expect them to burn as much as they did! They said mild at the Farmers Market, boy are they wrong!
This looks mouthwatering good!
Not only are they mouth watering, they are kind of mouth burning, but in a good way. lol
These look so droolworthy. Now I’m totally craving stuffed peppers, the hotter the better!
Thank you Shannon!!:)
Every time I see stuffed peppers I lament that we can’t find poblanos here! They look wonderful though
I can’t believe you don’t have poblano peppers. Being near Mexico peppers are plentiful here.
haha, that first title sure would’ve gotten the message across Jennifer! I love the filling you used, similar to one I eat in spring rolls.
I love spicy food and know a bunch of people who would love this recipe too!
Is this like a chile relleno? Either way it looks and sounds awesome! Plus, I LOVE the name “Burn Your Butt Stuffed Peppers”!!
How did you know I have been craving stuffed peppers lately?? These look seriously delicious! There is a new Mxican restaurant near me that has a yummy stuffed pepper recipe I’ve been meaning to try and re-creat, but I think I’ll start with your first 🙂
Thank you!! I love stuffed peppers from Restaurants but making them at home is so much better!
Seriously it is 9:30 at night and my mouth is watering. I NEED these in my life. ARG! Why can’t I buy poblano peppers in the UK?! I need to get some seeds and plant them in the green house next year
Ohhh, you have to plant the seeds for next year! I just love my spicy peppers!
I so agree with you about peppers – bring them on!! Love the way you stuffed these and baked instead of frying them. Now I need to look for at sauce at Trader Joe’s.
You will love the sauce at TJ’s. I have it as a back up to zip up my Mexican.
We like the heat, so I’m thrilled for this recipe! I don’t know why I’ve never thought to stuff a hot pepper before! Doh! Definitely trying that soon.
lol, if you try it let me know what you think!!!
These look so fab-so much nicer than the usual stuffed peppers.
Thank you Jane!
These look so good Jen. Like that you used brown rice too!
These looks SO good! Lately we’ve been having the peppers simply stuffed with cheese, so this would make a wonderful change-up. I didn’t know TJ’s had enchilada sauce–I’ll have to look for it next time I’m there!
You have to try TJ’s enchilada sauce, it’s so good! You won’t be disappointed!!
wow these look so delicious!!!! I would totally have to mild it down like A LOT!!! I can’t handle really spicy, and when it comes to most spicy dishes I tend to chicken out knowing that I’m going to die!!! Can’t wait to try this out for a nice dinner at home with a glass of skinny margarita and a movie.
http://teatimewithb.blogspot.com/
Ha ha! You made me laugh! You should try the dish with a milder pepper! It’s just wonderful!! The Skinny Margarita is a must with a Mexican Dish! Now you have me wanting these with a margarita and watch a Mathew McCounghney movie for Friday night. he he