Stuffed Anaheim Peppers – Sybaritica

These Stuffed Anaheim Peppers, with a spicy Tex-Mex style filling of Pork and Hot Chili Sauce topped with Cheese, make a terrific appetizer.

• 1 small boneless Pork Cutlet;
• 2, 3 or 4 Anaheim Chillies depending on size;
• 1 tsp. crushed Cumin Seed;
• ½ tsp. each Garlic Salt and Black Pepper;
• ¼ cup or so of Tomato Sauce;
• 1 Tbsp. or more to taste Hot Chilli Sauce;
• ¼ cup each finely chopped Onion and Red Bell Pepper;
• 2 Tbsp. Parmesan Cheese;
• Narrow strips of Swiss Cheese;

• Finely dice the pork, then slice the peppers in half and cut out the inner pith and seeds to make little ‘boats’.
• Fry the pork in a little oil over moderate heat along with the dry seasonings until just cooked through.
• Add the tomato and chilli sauces, cook until the mixtures is thickened, then stir in the onion and red bell pepper and remove from the heat.
• Remove the pork mix to a bowl, stir in the Parmesan cheese and chill in the refrigerator.
• Brush the chilli halves with a little oil and bake, cut surfaces down on a baking pan in a 350-degree oven until softened, then transfer to casserole dish and chill for at least 15 minutes.
• Finally, stuff the shells, lay strips of Swiss cheese on top and bake at 350 degrees for about 10 or 12 minutes.
• Let rest for five minutes or so before serving.