I tried a new recipe for supper last night, it’s a keeper. If you like stuffed peppers and if you like canned corn beef hash, you might give this one a try. It’s very simple & quick to fix. Got the recipe from the label on a can of Hormel reduced fat corned beef hash.
http://hormel.com/recipes/details.aspx?Id=2640
But, I did change Hormel’s recipe a little. I added twice as much onion, chili sauce & cheese. I don’t cut the tops off the peppers. I cut them in half lengthwise to stuff them. I always wondered what to do with the cut-off tops. By cutting them lengthwise, can utilize the whole pepper. I don’t par-boil the peppers. The peppers always get so mushy when you par-boil. We like them a little crisp. Here’s my changed recipe.
Confetti Hash Peppers
3 green bell peppers (I used 2 green, 1 red)
1 (15-ounce) can HORMEL® Reduced Fat Corned Beef Hash
1/2 cup frozen whole kernel corn, thawed
1/2 cup chopped onion
4 tablespoons chili sauce
2/3 cup shredded Sharp Cheddar cheese (or enuf to give each a good sprinkle)
Heat oven to 375°F.
Wash peppers. Cut peppers in half, lengthwise; remove seeds.
I do not boil peppers. Peppers will be a little crisp if not boiled.
In bowl, combine hash, corn, onion and chili sauce; spoon into bell peppers. Place bell peppers in a baking dish. Bake 20 minutes.
Sprinkle tops with cheese. Bake 10 minutes longer.
http://hormel.com/recipes/details.aspx?Id=2640
But, I did change Hormel’s recipe a little. I added twice as much onion, chili sauce & cheese. I don’t cut the tops off the peppers. I cut them in half lengthwise to stuff them. I always wondered what to do with the cut-off tops. By cutting them lengthwise, can utilize the whole pepper. I don’t par-boil the peppers. The peppers always get so mushy when you par-boil. We like them a little crisp. Here’s my changed recipe.
Confetti Hash Peppers
3 green bell peppers (I used 2 green, 1 red)
1 (15-ounce) can HORMEL® Reduced Fat Corned Beef Hash
1/2 cup frozen whole kernel corn, thawed
1/2 cup chopped onion
4 tablespoons chili sauce
2/3 cup shredded Sharp Cheddar cheese (or enuf to give each a good sprinkle)
Heat oven to 375°F.
Wash peppers. Cut peppers in half, lengthwise; remove seeds.
I do not boil peppers. Peppers will be a little crisp if not boiled.
In bowl, combine hash, corn, onion and chili sauce; spoon into bell peppers. Place bell peppers in a baking dish. Bake 20 minutes.
Sprinkle tops with cheese. Bake 10 minutes longer.
2 comments:
Yum....
I like stuffed peppers, too! And I also do them in a baking dish, with just a lttle water.
When I cut the top off, I chop the good part up and mix it in with the stuffing. But I'm going to try it your way. It's probably less work to eat around the stem!
Sunnie
Let me know if you like this recipe. Yep, less work if you don't have to cut off the tops! An added benefit is that you don't have to search for peppers that will stand upright.
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