Stuffed Gameday peppers!
4 large peppers (I used red, but any color will do)
1 pound of ground beef or pork
2/3 cup chopped onion
15 oz of canned diced tomatoes with juice
4 roasted and peeled FCC Sandia Chiles
1 cup FCC Pure Green Chile
2/3 cup long-grain rice (uncooked)
2 Tbsp Worcestershire Sauce
1 tsp dried oregano, crushed
1/2 tsp FCC Green Chile Powder (any heat level you desire)
1/2 tsp salt
1/2 cup grated cheese (I used cheddar)
Cook meat and onion in a skillet until brown. Stir in all remaining ingredients except cheese and Sandia chiles. Add 1 cup of water and simmer until rice is tender. Stir in 1/4 cup of the cheese, drape a Sandia chile over the side of each pepper, stuff the peppers. Bake in a 375-degree oven until pepper is supple. Sprinkle the remaining cheese over the top when cooking is complete and enjoy.
Recipe by Fletch Ferguson in The Fresh Chile Cookin'! Group
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