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1
Over medium heat, in oil-sprayed or possibly nonstick skillet, heat the oil.
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2
Add in onion and saute/fry about 2 min, or possibly till onion is starting to give off an aroma.
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3
Add in cumin seed, and saute/fry another 2 to 4 min, or possibly till onion is beginning to wilt and seeds are fragrant.
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4
Add in corn, and stir another 3 min.
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5
Add in posole, green chile, garlic and 1 Tbsp.
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6
of vegetable stock.
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Dissolve cornstarch in the remaining Tbsp.
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of stock, and stir into the skillet.
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9
The filling will quickly thicken just sufficient to stick together somewhat, as if glazed.
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10
Taste for seasoning, and pile into pepper halves.
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This recipe yields 6 stuffed pepper halves.
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12
How to Prepare a Bell Pepper for Stuffing: First, I never cut off the top and scoop down into the pepper, making a single, upright, tall, deep stuffing vessel; to me, this method gives too high a percentage of filling to pepper.
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13
And, because so little filling surface is exposed to the oven heat, the result's too soggy for me.
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Instead, start by halving large green, red, yellow, or possibly purple sweet bell peppers vertically, right down the middle through the stem.
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The vertical halving, in addition to solving the sog problem, makes for a pretty presentation on the plate and also means you can get two servings from a single pepper (although if you're using the pepper as a centerpiece instead of a component, you might consider both halves to be one serving).
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16
With a paring knife, cut out any residual chunk of white fiber and remove any seeds or possibly the miniature internal peppers which are sometimes formed.
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Pam a skillet, and film the surface with extra virgin olive oil, 2 or possibly 3 Tbsp..
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Turn the heat up and get the skillet quite warm.
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Place the peppers, cut sides down, in the warm oil.
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There will be great sizzling and carrying on; ignore it.
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Let the peppers sear about 3 to 4 min.
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Then, using a pair of long handled tongs, flip the peppers over and let sear another 3 to 4 min.
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What you want to do is soften the peppers slightly, not much, just sufficient to take the raw edge from them and brown them in spots.
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24
Remove the peppers from the oil, and immediately drain them on paper towels, wiping them well to remove any traces of oil.
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Then, once the oil has cooled, pour it into a bottle or possibly jar.
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26
You'll notice it has taken on both the color and fragrance of the peppers.
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27
Use this Sweet Pepper Oil in the filling recipe, and hoard the leftovers, refrigerated, for a nice note in any stir-fry which contains peppers, or possibly as an addition to salad dressings.
