Stuffed Farmers Market Pepper Recipe

FARMERS MARKET STUFFED PEPPERS

It’s important to get the baby versions of these peppers if you can find them. Typically at a farmers market.

Yields: 5 servings

1/2 pound ground beef or lamb

1 tablespoon berbere

1 teaspoon salt free sazon

Salt, to taste

1/2 cup breadcrumbs

1/4 cup minced fresh tomato, optional

10 Baby Anaheims

10 Baby Cubanelles

Olive oil

In a bowl, combine your berbere, sazon, salt and breadcrumbs with your ground meat. Massage meat mixture until everything is well incorporated. Set aside.*

With a paring knife, make a long incision down the center of one side of your pepper. Careful not to slice the pepper in two. You’re just creating a pocket. Cut out the seeds, if you want.

Shove about one - two tablespoons of meat into the pocket. Some peppers might be bigger than others and require more filling.

Place in an airfyer for 15 mins at 400F

Remove from airfryer, place on a serving vessel and garnish with a little olive oil.

Serve.

NOTES

I added the fresh tomato to this recipe simply because I had it. It’s not necessary. You won’t miss out if you don’t include it. I just know people are gonna see it in the video and ask about it.

This would work with any pepper you can stuff. Would also work with Jimmy Nardellos.

Sometimes the pepper skin can be touch and bitter. I eat it anyway. You can remove it when you’re about to eat, but it’ll be very fragile.