Spanish Stuffed Peppers – The Evolution of a New Recipe

My love affair continues with Sofrito, the Spanish slow cooked tomato-olive oil-mirepoix that’s a staple in a healthy Mediterranean diet. I now make it regularly, storing it in small jars in my freezer and searching for ways to incorporate it into the foods we make. For example, these stuffed peppers, a recipe I am proud to say I came up with all by myself. Well, actually, that’s not entirely true. I had a little help from my friends (and family). Let me tell you how it went down… Last week, while at the market, a beautiful multicolored fresh pepper medley caught my eye. I knew I had a pound of lean ground beef and one last ziplock bag of this past summer’s corn in our freezer, and decided to make stuffed peppers. I think I’ve only made stuffed peppers once in my life, so obviously, I needed a recipe. I went home, took the ground beef out of the freezer and called my sister Rosemary, who I knew made a mean taco stuffed pepper. She told me she uses ground turkey in her recipe – much healthier, I know, but my ground beef was already defrosting. Her recipe also called for salsa and taco seasoning mix, neither of which I had. But I did have sofrito, which would be a delicious and healthy substitute for salsa, thus assuaging my guilt for using beef instead of turkey. The sofrito got me thinking that my peppers might lean more towards Spain than Mexico in their seasonings. My spice cabinet Consulting my spice cabinet, I chose sea...
Source: The Blog That Ate Manhattan - Category: Primary Care Authors: Tags: Meat & Poultry Rice Vegetables bell peppers corn fish sauce Flor de garum mexican recipe SOfrito Spanish Stuffed Peppers umami Source Type: blogs