So far this summer, I’ve realized that I love grilling! I enjoy the fast cooking and the satisfaction of watching the vegetables brown within seconds. Creating homemade marinades is especially gratifying. However, southern California is still in the midst of a sweltering July heat, so grilled vegetable skewers with homemade marinade can wait. For now, the oven will have to do, and it is doing quite well with roasting stuffed peppers.
For this installment of Mexicali cooking, the spotlight is on roasted stuffed peppers with caramelized onions. I roast and stuff peppers, seasoning them to achieve that barbecue-esque flavor. You can still achieve that grilled crispy taste with an oven, albeit the cook time is longer, but the taste it just as savory.
2 green bell peppers
1 small chili pepper
¾ cup of frozen corn (defrost)
2 cups of rice
1 white onion
½ cup of diced green onions
¼ cup olive oil
¼ tsp salt
¼ tsp black pepper
½ tsp sugar
1 tbsp worcestershire sauce
- Preheat the oven at 450 degrees.
- Cut the stems off the green bell peppers, and remove the seeds. This will yield one eligible roasted pepper. Alternatively, cutting the pepper in the half, and carefully cutting of the stem from one half, will yield two pepper halves eligible to be stuffed.
- Bring to boil about 4 cups of water. Add the green peppers, and let them boil for about 4-5 minutes. Once done, take them out, and set aside.
- Add olive oil to the frying pan.
- Add the onions; make sure all the onions are coated in the oil.
- To caramelize the onions: let them fry, stirring every few minutes to make sure they do not burn. Within the first 5-7 minutes of frying, add the sugar and mix the onions well. Continue to fry them for about 10 more minutes, stirring them to make sure they do not stick the pan, nor burn.
- When most of the onions are about golden brown, take them out and set aside.
- Add the defrosted corn.
- Season the corn with black pepper and salt, cooking it on medium high heat for 5 minutes.
- Once the corn begins to brown or blacken, add the chili pepper and tomato
- Reduce the heat to low, then add the rice, caramelized onions, and green onions.
- Mix the rice and onions well into the vegetables, leaving the heat on low.
- Turn off the heat. On a cooking sheet, lay some foil on the it, slightly coat it with olive oil.
- Lightly coat the outside and inside of the bell peppers with oil.
- Add the rice mixture to the green peppers, stuffing them to the top.
- Put the peppers on the foil. Roast them in the oven for 35 minutes.
- Once done, remove them and let them cool for 5 minutes, as they may be sizzling for a bit.
- Drizzle the worcestershire sauce on the peppers, and and enjoy!