Stuffed Bell Peppers with Chile Cream Sauce

Stuffed Bell Peppers with Chile Cream Sauce

When I was up in Santa Clara for work last week, I saw my friend Maricar Salud-Calantog and she brought me this beautiful bell pepper and some fresh-picked cherry tomatoes straight from her garden. I couldn't wait to get back home and cook something up with them. The obvious choice for me was stuffed bell peppers.

We talked about the way we make them (hers entirely different than mine) and that's when I decided, I'm changing up my recipe. I mean who says I have to use rice and tomato sauce every time. Why not use potatoes like Maricar does? Plus I have these fresh cherry tomatoes and homemade Sriracha sauce and wouldn't that be a nice change of pace from the tomato sauce? Thus these little gems were born.

Also, are you the type that lops off the top of the pepper and stuffs the cavity like me? Well Maricar splits them through the middle lengthwise instead. I kind of like them that way now.

split the pepper lengthwise then scoop out the seeds and membrane
left side is after it's cleaned, right side is before

ground beef, green onions, carrots, Yukon Gold potatoes,
cherry tomatoes, Sriracha sauce, salt, pepper,
and not in photo because I forgot to add until after I took the pic: garlic

stuffed and ready to be baked

Oven 350 degrees F

Serves 4
Serving Size: 1/2 bell pepper, stuffed

Stuffed Peppers:

2 extra large bell peppers, halved and seeds and membrane removed

1 pound extra lean ground beef

1/2 cup diced Yukon Gold potato (about 1 medium potato, no need to peel)

1/4 cup grated carrots

3/4 cup cherry tomatoes, halved

3 green onions, chopped

2-3 large cloves garlic, minced
3-4 Tablespoons Sriracha sauce (homemade or Huy Fong)

2 teaspoons kosher salt, plus a little for bell peppers

1 teaspoon freshly cracked black pepper

Lightly salt the inside of the bell pepper halves and set aside. In large bowl mix all ingredients together (except bell peppers). Stuff beef mixture into each bell pepper half.

Place bell pepper halves on parchment lined baking sheet and bake for 50 minutes or until cooked through. Drain the extra liquid from the stuffed bell peppers before serving. (This is moisture from the bell peppers that normally the rice absorbs.)

Sauce:
1/4 cup creme fraiche (or sour cream or Greek yogurt)
2 Tablespoons chile paste (homemade or store-bought like Huy Fong, or you may substitute 1 Tablespoon of Sriracha sauce instead)

In small bowl mix together and serve with stuffed bell peppers.

Serving suggestion: To make this a meal, serve with a large mixed green salad.