This is a recipe that I developed this summer simply because there were a lot of Anaheim peppers in our Denison Farms CSA box. Kevin took one bite and said, “This is a new staple!” And we have had these stuffed peppers almost every week since. Enjoy!

Mexican Grilled Stuffed Peppers

Heat Grill (medium heat)

Mix Together Meat Mixture:

1# ground pork

1/2 Jalapeño pepper, seeded and minced

1/2 onion, minced

1 bunch fresh parsley, chopped

1 cup grated zucchini (lightly squeeze out liquid)

1 Teaspoon salt

1/2 Teaspoon black pepper

1 Teaspoon Ground Cumin
Zest from 1 lime

3 eggs

Stir well. Cook a small spoonful in a skillet to check seasonings and firmness. Adjust seasonings as needed.

 

Prepare peppers

~8 Anaheim Peppers, cut in half and seeded

Press meat mixture into pepper halves.

Place on grill, pepper side down.

Grill 10 minutes

Flip. Grill 10 minutes meat side down. 

Serve immediately.

Buen apetito!

Michelle
May all babies be born into loving hands

 

Notes:

Meat mixture can be made a day or two ahead of time -store well covered in fridge. We do not seems to get tired of this (and the Aneheim peppers keep coming), so I make the mixture and we grill peppers several nights in a row.

This recipe should work fine with ground turkey.

I plan to try this as a vegetarian recipe by using 2 cups of cooked quinoa in place of the meat. When flipping the quinoa stuffed peppers, I will place the stuffing side onto foil.

The grilled peppers keep well and make a tasty, portable lunch (always a good thing for a midwife on the go).