Dad’s Stuffed Peppers

My dad is honestly the most genius chef. I always credit him by explaining to friends that he used to take a leftover mexican dish and turn it into an even more incredible chinese or indian dish the next day! I was barely a teen and recognized how necessary it was for me to pay close attention to what and how he created in the kitchen. As a mommy, I am grateful for my quick learning skills. If it wasn’t for my dad I am not sure how successful I would be in my own kitchen. Not to snuff my mom, she is a very talented baker.

One day recently, my dad came over with a grocery bag filled with everything I needed for this easy recipe he conjoured up. I did my best to document every step for myself and for you to enjoy. Since then I have made this dish for my family and friends. The thing I love most is that it seems like such an incredibly emmense meal, when in actuallity it is quite simple.

1 package of ground soy meat or ground turkey meat
1 can Sun Vista pinto beans
1 can of Herdez Casera salsa
1 can small 4 oz tomato sauce
1/2 cup of sweet corn (fresh,canned, or frozen)
Package of shredded cheese
4 medium or large sized Poblano Chile
2 large yellow peppers


Put meat, beans, salsa, tomato sauce and corn in a pot, cover and let simmer for 15-20 min.

Roast poblano chile and yellow peppers directly on the burner on high heat for 10-15 min. Until skin is black. Look for cracking and peeling. Place in plastic bag immediately to steam for 20 minutes. Set aside. Preheat oven for 350F.

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Once the peppers have sat, remove them out of the bag and with careful ease rub off the charred skin. It literally peels right off in seconds (that my dad’s tip).

Line a cookie sheet with foil or wax paper. Place the peppers on it, laying them on their side and slice open. Add cheese, then the meat mixture.

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IMG_3903Top with more shredded cheese.









Pop in the oven at 350F for 25 minutes or until you see bubbling in between the pepper and the mixture. Remove and let sit for 5 minutes to cool. Serve and enjoy. Be careful because it can be quite hot in the center of the pepper or chile.