Directions:
- Mix the seasoning blend, salt, and wine in a small bowl and stir well. Then combine the mixture with all the other ingredients except the oil and peppers in a mixing bowl and mash with your hands until all the ingredients are evenly distributed. Put the meat in the refrigerator for an hour or more to allow the flavors to blend.
- Heat a little oil in a frying pan and place a teaspoon of the meat mixture in the hot oil. Cook, turning frequently, until done on both sides. Taste, and adjust the salt and seasonings in the remaining meat mixture.
- Cut the peppers in half through the stem so that they form six half-pepper cups. Fill each half pepper with meat mixture. Mound the meat no more than a 1/2 inch over the top edge of each pepper. The stuffed peppers can be made in advance to this point and stored covered in the refrigerator for several days.
- Light the grill. Cook pepper side down over low heat for 10 to 12 minutes, until the pepper is charred and soft. Turn the stuffed peppers over and cook on the meat side for 10 minutes. Test for doneness. Serve immediately with your choice of salsas. These are also great cold or cut into slices for sandwiches.
- Variation: Leb-Mex Peppers Use kebab seasoning such as Sadaf, available in Middle Eastern grocery stores.
- Variation: Cajun Peppers Use a Cajun spice blend such as Tony Chachere's or Zatarain's and omit the salt.
- Per serving: 500.0 calories, 280.0 calories from fat, 31.0g total fat, 10.0g saturated fat, 215.0mg cholesterol, 1190.0mg sodium, 25.0g total carbs, 4.0g dietary fiber, 3.0g sugars, 25.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database The Tex-Mex Grill and Backyard Barbacoa Cookbook by Robb Walsh. Copyright © 2010. Published by Broadway. All Rights Reserved.Robb Walsh, the Indiana Jones of food writers (Liane Hanson, NPR), is the occasional commentator for NPR's Weekend Edition, the former food columnist for Natural History magazine, and former editor in chief of Chile Pepper magazine. He is the author of Legends of Texas Barbecue Cookbook and The Tex Mex Cookbook: A History in Recipes and Photos, and the co-author of several other cooking and travel books. He lives in Houston, Texas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237.03 Kcal (992 kJ) | ||
| Calories from fat | 115.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.89g | 20% | |
|---|---|---|---|
| Cholesterol | 73.76mg | 25% | |
| Sodium | 722.43mg | 30% | |
| Potassium | 257.76mg | 5% | |
| Total Carbs | 9.99g | 3% | |
| Sugars | 2.75g | 11% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 14.73g | 29% | |
| Vitamin C | 66.2mg | 110% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 26.7mg | 148% | |
| Calcium | 23.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 112.42 Kcal (471 kJ) | ||
| Calories from fat | 55.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.11g | 20% | |
|---|---|---|---|
| Cholesterol | 34.99mg | 25% | |
| Sodium | 342.66mg | 30% | |
| Potassium | 122.26mg | 5% | |
| Total Carbs | 4.74g | 3% | |
| Sugars | 1.3g | 11% | |
| Dietary Fiber | 0.69g | 6% | |
| Protein | 6.99g | 29% | |
| Vitamin C | 31.4mg | 110% | |
| Vitamin A | 0.7mg | 49% | |
| Iron | 12.6mg | 148% | |
| Calcium | 11mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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