Hey, dudes.
I'm Hilah, and today on Hilah Cooking I'm making my
version of stuffed jalapenos.
These aren't quite like jalapenos poppers because they're better.
They're filled a sausage-pork mixture, and some salsa and some other super yummy
stuff.
They are great, and I love them, and let's get started because I
love jalapenos.
First, thing you need is some big old jala-penis, just kidding I know
it's pronounced jalapenos.
So I like to get these big ones just because they're easier to fill.
So we're going to cut them in half lengthwise, and keep the stem on there because
it looks kind of cute.
Then we need to remove the seeds and membrane.
So use the tip of your knife to kind of go around, up one side,
across, and then around the other way.
And just cut through those membranes.
And then, we're going to use a little spoon to sort of pop
that out of there.
So there.
A cleaned out shell, so this is the most tedious part.
I'm going to go ahead and do these.
If you don't like hot food, you can totally use this same recipe with
those little miniature sweet bell peppers, too.
So it's pretty versatile, or you could use the filling to
stuff a big bell pepper and serve it for an entree instead of an appetizer.
And if you have sensitive skin, you might want to wear gloves while
you're messing with these peppers because the oils can kind of
irritate your skin a little bit.
But make sure to wash your hands after you handle them too, with lots of soap
to get those oils off of there.
So that you don't accidently touch our eyes or your butthole
with pepper fingers because that hurts, guys and girls.
Once you get your peppers all shelled out, we'll make our filling.
So in this bowl, I've got some lean ground pork
and some just jarred salsa.
You can use whatever kind of salsa you like.
And I'm going to add some green onions, garlic, and cilantro.
You could simplify this a little bit maybe, and use a premade sausage,
but it might be a little bit too fatty.
So I've got a lean pork here because I don't really want these to be super
greasy.
Mix that up together.
And then in this bowl, I've got some bulgur wheat.
And this is the same thing that's used to make tabouli.
It is wheat grains that have been sort of steamed or boiled and then dried
and then broken up into tiny pieces.
So they cook really fast because they've already sort of
been cooked once before.
So I'm going to add some of that in there.
You could use couscous also, but this has a really nice chewy, nutty
texture.
And then my spices are paprika, and oregano.
And a little bit of salt.
This is going to vary how much you need.
It's going to vary a little bit based on what salsa you're using.
So give your salsa a taste, and if it's well seasoned and salty you might
not need to add very much salt.
And we just want to mix this together until it's really smooth.
It's not exactly going to be smooth but you know
what I mean.
Really well incorporated.
So that looks good.
Now we're just going to stuff the peppers.
I've got...use a baking sheet that just lining with a little bit of
parchment paper just so that when I sprinkle cheese everywhere, it
doesn't get all over the baking sheet.
You don't have to use parchment paper.
It's not crucial.
You just stuff each pepper with maybe a tablespoon or so of the filling.
Kind of pack it in.
There get all the way down to the bottom.
Once they're all stuffed, we're going to sprinkle each of them with a
little bit of cheese, maybe a teaspoon or so.
I'm using Monterey Jack, but it doesn't really matter.
You can use whatever you like.
Now into a 400-degree oven for about 25 to 30 minutes
until the centers are firm and cooked.
Dishes are done, man.
Okay.
So I'm going to let these cool for a moment.
So you'll know they're done when they're kind of like...the
filling actually puffs a little bit as the bulgur swells and absorbs
the liquid from the salsa.
It gets you really damn tasty.
So if you like this recipe, also check out my super easy stuffed
mushrooms recipe.
These would go great together on an appetizer platter or something.
Please check out my website, hilahcooking.com, for printable recipes and more tips about
food and stories about stuff.
Okay.
Thanks so much for watching.
Please remember to subscribe.
Let's give this a taste.
Mm.
It's like a goddamn tornado of flavor over here.
Look at that, so delicious.
Oh my gosh, hope you try this.
You're going to love it.
All right.
See you guys next time.
Have a great week.
Bye!