Stuffed Cubanel Peppers with SAZON

SAZON...that perfect packet of punch!  A unique Latino seasoning (cumin, turmeric, chili pepper) “con azafran”, that special flavour and colour of saffron. Granted, it’s a bit salty as any prepared seasoning is, but the wonderful aroma and taste is definitely worth exploring.  I use the GOYA brand found in any Latino market and some grocery stores. It elevates these delicious Columbian inspired stuffed peppers to another level.

 

Cubanel peppers are long, light green, hearty and not overly sweet.  They are perfect for a sauté, BBQ and better yet for stuffing. So, here’s the meat filling recipe.  At the end, I’ll give you the veggie variation that we have enjoyed a few times, equally delish!

You will need about 6-8 Cubanel peppers for this recipe. Try to pick fat ones ...easier to stuff.

Make a small pot of brown or white rice, 1 cup cooked rice. Set aside to cool.

Sauté in a bit of canola or grape seed oil:

1 large diced onion

1 diced red or orange sweet pepper

1 (or 2 for more spice) large diced Serrano or jalapeño pepper
3 cloves of crushed garlic

Lightly salt and pepper to taste

1 tbsp of cumin and about 2 tbsp of dried oregano

To this, add 1 medium size packet of hamburger beef, or any other chopped meat (turkey, pork, veal and/or a mix) Cook the meat through and through

Add about a half can of diced tomatoes or some tomato sauce and let simmer (keep the rest of the tomatoes for a bit later)

Put 3 packets of SAZON in a glass (not in plastic as the saffron will stain) and mix with about a half a cup of water.  Add this to the pan and then sprinkle 2-3 more packets right in to the meat mixture. Let simmer all together for a while and all the flavours will combine and the liquid will slowly evaporate.

Add the cooked rice to this wonderful concoction and let it cool.  Add huge bunch of fresh chopped cilantro, stems and all.  The stuffing is now ready.

Spread some diced tomatoes and a bit of olive oil on the bottom of a large Pyrex or corning ware type pan, enough to lightly coat. Cut the tops off the peppers and pull out seeds.  Stuff the peppers to the rim, push stuffing into the end with the stem of your spoon, and put the tops back on as well as you can.  Lay them side by side in the pan. If you have left over stuffing, put it in between the peppers, just adds more deliciousness to the whole thing.

Drizzle olive oil and a bit more of the diced tomatoes on top of the peppers. Salt and lots of big grind pepper. In a 350 degree oven, cook the peppers for about 50 min- 1 hour. 

For a veggie version, use cooked rice or barley as the base and add legumes and or more veggies to the sauté...diced zucchini, cauliflower, white beans etc.  The SAZON and fresh cilantro is of course essential to the taste nonetheless!!

Try to cook these early in the day  ( or day before serving) and then warm to devour.  As with most "assembled" dishes, they tastes better if they have a chance to sit and meld for a while.  So good with a nice baquette!!