*  Exported from  MasterCook  *
          Bell Peppers Stuffed With Green Chile, Corn, And Hominy
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Tvfn
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Teaspoons     Sweet Pepper Oil (left over from prepping
    1                    onion -- diced
      1/2  Teaspoon      cumin seed
    2      Cups          corn kernels -- either thawed
                         frozen kernels, or cut from 3 to 4 cobs
      1/2  Cup           white posole (hominy) corn -- canned, well
    1      Tablespoon    diced -- canned green chile
                         or charred, peeled, seeded Poblamo chile
    1                    pressed clove of garlic
    2      Tablespoons   vegetable stock -- if you have it on
                         hand, or water, if you don't
    1      Teaspoon      cornstarch
                         Salt and freshly ground black pepper to
    3      Large         green bell peppers -- prepared for
 Over medium heat, in Pam sprayed or nonstick skillet, heat the oil. Add onion 
 and saute about 2 minutes, or until onion is starting to give off an aroma. 
 Add cumin seed, and saute another 2 to 4 minutes, or until onion is beginning 
 to wilt and seeds are fragrant. Add corn, and stir another 3 minutes. Add 
 posole, green chile, garlic and 1 tablespoon of vegetable stock. 
 Dissolve cornstarch in the remaining tablespoon of stock, and stir into the 
 skillet. The filling will quickly thicken just enough to stick together 
 somewhat, as if glazed. Taste for seasoning, and pile into pepper halves. 
 Yield: 6 stuffed pepper halves 
 How to Prepare a Bell Pepper for Stuffing: 
 First, I never cut off the top and scoop down into the pepper, making a 
 single, upright, tall, deep stuffing vessel; to me, this method gives too high 
 a percentage of filling to pepper. And, because so little filling surface is 
 exposed to the oven heat, the result’s too soggy for me. 
 Instead, start by halving large green, red, yellow, or purple sweet bell 
 peppers vertically, right down the middle through the stem. The vertical 
 halving, in addition to solving the sog problem, makes for a pretty 
 presentation on the plate and also means you can get two servings from a 
 single pepper (although if you're using the pepper as a centerpiece instead of 
 a component, you might consider both halves to be one serving). 
 With a paring knife, cut out any residual chunk of white fiber and remove any 
 seeds or the miniature internal peppers that are sometimes formed. 
 Pam a skillet, and film the surface with olive oil 2 or 3 tablespoons. Turn 
 the heat up and get the skillet quite hot. Place the peppers, cut sides down, 
 in the hot oil. There will be great sizzling and carcinogen ignore it. Let the 
 peppers sear about 3 to 4 minutes. Then, using a pair of long handled tongs, 
 flip the peppers over and let sear another 3 to 4 minutes. What you want to do 
 is soften the peppers slightly not much, just enough to take the raw edge from 
 them and brown them in spots. 
 Remove the peppers from the oil, and immediately drain them on paper towels, 
 wiping them well to remove any traces of oil. Then, once the oil has cooled, 
 pour it into a bottle or jar. You'll notice it has taken on both the color and 
 fragrance of the peppers. Use this Sweet Pepper Oil in the filling recipe, and 
 hoard the leftovers, refrigerated, for a nice note in any stir fry that 
 contains peppers, or as an addition to salad dressings. 
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