Last Sunday we kicked-off the Football Season at Cowboy’s Stadium with a BANG!!! The BANG being my head hitting my hands when Tony Romo threw his first interception 3 minutes into the first quarter. The game was all down hill from there and my head still hurts….
Despite what everyone has said about the Cowboys (like we have a less than 6% chance of making the playoffs and a 0% chance of winning the Super Bowl) I still have hope that we CAN be better this season. I STILL BELIEVE…. I was born a Cowboys fan and I will always cheer for my Dallas Cowboys even if it has been almost 20 years since our last championship. So come on COWBOYS! Come on TONY ROMO!!! Let’s PROVE everybody wrong!! Let’s make it to the playoffs this year! YOU CAN DO IT!
To all of the other Dallas Cowboys Season Ticket holders and Cowboys Fans….. GET UP OUT OF YOUR SEATS AND LET THE COWBOY’S HEAR US CHEER FOR THEM!!! I’m tired of hearing people cheering louder for the opposing teams. At least 40% of that stadium was in red and cheering for the 49ers last week and that is NO exaggeration. SO COME ON DALLAS FANS OUR COWBOYS NEED TO HEAR US!!!
Okay…. I got that out of my system. Now let’s talk food 🙂 Tailgate food….
I took these Spicy Little Stuffed Peppers and my Pulled Pork Tamales last weekend tailgating to the Dallas Cowboys game. I found this recipe for Stuffed Baby Bell Peppers last spring in the May (2014) edition of The FoodNetwork Magazine. I made a few small changes to the original recipe 1) I roasted my peppers under the broiler instead of in a skillet. 2) I added a Fresno Chile to the pork stuffing because I like my food extra spicy. 3) I added a good handful of panko breadcrumbs to the pork stuffing to keep the peppers nice and moist. This was the second time that I’ve made these Spicy Little Pork Stuffed Peppers and I know that it will not be the last since they have become a favorite of my husband.
What I like about these peppers is even though the filling is a little spicy from the chipotle chili powder (if you add in extra jalapeño or Fresno pepper it can be very spicy) the sweetness of the Baby Bell Peppers balances it out. Add on a squeeze of fresh lime juice and you have a perfect party appetizer. I also love how colorful the baby bell peppers are.
Along with the pork stuffed peppers I also took some of my homemade “Green” Pulled Pork Tamales that I made this summer. To reheat the frozen Tamales I wrap them in foil and let them steam on the grill or in a warm (350 degree) oven. Click here for the recipe for my “Green” Pulled Pork Tamales.
Hope Y’all enjoy the recipes and let me know what you think.
Pork Stuffed Baby Bell Peppers
1 Pound assorted Baby Bell Peppers
1 Small Onion, Diced
1 Poblano Pepper, seeded and diced
1 Red Fresno Chile or Jalapeno, seeded and diced (optional)
3 cloves of Garlic, minced
½ Teaspoon Ground Cumin
½ Teaspoon Mexican Oregano (or regular Oregano)
½ Teaspoon Ancho Chile Powder
1 Teaspoon Chipotle Chile Powder
½ Pound Ground Pork
1 Handful Panko Bread Crumb
¼ Cup Fresh Cilantro, chopped
¾ Cup Munster Cheese, grated
1 Tablespoon Extra Virgin Olive Oil
Salt and Pepper to Taste
Pre-Heat the broiler to high. Place the baby bell peppers on a baking sheet in a single layer and place them under the broiler for 3-5 minutes until the skins start to blister. Turn the peppers over and repeat on the other side. Set the peppers aside to cool.
Add the olive oil, onions, poblano, Fresno chile, and garlic to a large skillet and cook until tender, about 8 minutes. Then add in the cumin, oregano, ancho and chipotle chile powders along with a good pinch of salt. Increase the heat to medium high and add the ground pork to the skillet. Cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes. Remove from the heat and allow the mixture to cool.
Pre-Heat the oven to 425. Make a slit in each baby bell pepper with a paring knife cutting from stem to tip. Stir the breadcrumbs, cheese, and cilantro into the cooled meat mixture. Stuff the 2-3 teaspoons of the meat mixture into the peppers using a small spoon or your fingers. Transfer the peppers to a baking sheet. (The peppers can be stuffed up to 4 hours ahead; cover and refrigerate. Bring them to room temperature before baking.)
Bake until the peppers are hit and the cheese has melted, about 10 minutes.