Cajun French: le piment fort (lu pee-mon for) – hot pepper
Big plumb Jalapeno Peppers are hard to pass up. So when we saw these green treasures staring at us, in our basket they went. We were already planning what the stuffing would be and discussing how to cook them before we even left the market. These were grilled on our electric pit and they were very tasty, full of flavor.
Mais C’est Bon!
Enjoy!!Ingredients:
6 large jalapeno peppers
1# ground beef and ground pork mixture
¾ Tbl Cajun seasoning
½ tsp chili powder
1 cup onion, chopped
½ cup green pepper, chopped
½ cup fresh corn, cut from cob
½ cup carrot, grated
½ cup celery, chopped
1 clove garlic, minced
1-2 Tbl olive oil
Salt
6 oz Mexican cheese, grated
½ cup Asiago cheese, grated
Half the peppers, taking seeds and ribs out
Blanch peppers
Combine meat mixture with Cajun seasoning and chili powder, mixing well. Set aside
Heat oil in skillet adding vegetables except corn
Saute until vegetables are tender
Add meat and cook until brown
Blend in corn
Allow meat and vegetable mixture to cool
Taste mixture for seasoning and add salt if necessary
Add mexican cheese to mixture and blend well
Stuff peppers with mixture
Place Asiago cheese on stuffing and pat down
Grill until cheese melts
