Jodis Stuffed Peppers Recipes

JODI'S DEEP-FRIED STUFFED JALAPENOS

Steps:

• Cut a short slit into each jalapeno pepper. Remove as many seeds as possible. Slice Cheddar cheese into approximately 1/4 inch by 1 inch strips. Stuff each jalapeno with a Cheddar cheese strip.
• Place beaten eggs in a small bowl.
• In a small dish, mix yellow cornmeal, flour and salt.
• One at a time, dip jalapenos in the eggs. Roll in the yellow cornmeal mixture until well coated. Arrange on a metal rack, and allow them to sit approximately 30 minutes.
• Heat corn oil in deep-fryer to 375 degrees F (190 degrees C).
• In small batches, using a slotted spoon, lower peppers into the heated oil, and fry until crisp and golden brown, about 4 minutes. Drain on paper towels.

JODI'S STUFFED PEPPERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, 5 to 10 minutes. Fluff couscous with a fork.
• Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until onion starts to soften, about 5 minutes. Transfer 1/2 of the onion to a large bowl.
• Pour marinara sauce, beef broth, balsamic vinegar, and red pepper flakes into skillet with remaining onion; cook and stir until heated through, about 1 minute. Pour marinara mixture into a 9x13-inch baking dish.
• Stir vegan beef crumbles, diced tomatoes, parsley, garlic, black pepper, and cayenne pepper into onions in the large bowl until well-mixed. Add couscous and 3/4 of the Parmigiano-Reggiano cheese and stir until filling is well-combined. Stuff each pepper half with couscous mixture and place stuffed peppers in marinara sauce in the baking dish. Sprinkle remaining Parmigiano-Reggiano cheese over peppers and cover the baking dish with aluminum foil.
• Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until peppers are tender and cheese is browned, 20 to 25 minutes more.