Rating: 5 stars
Prep time: Easy
I had this meal this summer in Utah and loved it! I knew Mahon would like it too, so once I got back I made it for him. We've now had it a few times, and I can tell it is one that will become a favorite in our rotation!
Crock pot roast
Mild long green peppers, such as Anaheim or banana (the larger the better)
1 T flour
Monterey Jack, Mozarella, or Parmesan cheese
Oil for sauteeing
In crock pot, cook roast according to your crock pot's settings with about 1/4-1/2 cup water and your desired blend of Mexican-esque spices. When roast is well-done and falling apart, shred and set aside. In bowl, combine egg and flour. Wash peppers and slice off tops and bottoms. Slice down the middle to open them, and remove seeds and membranes. Fill peppers with shredded beef and cheese (stuff them as full as possible, but not to the point where the stuff is falling out, or it will make your life harder during the next step). Heat skillet to medium-high and drizzle with oil or butter. With pastry brush, coat outside of peppers with egg mixture. Place in hot pan and fry until egg is cooked and pepper is tender (1-2 minutes). Transfer peppers to baking dish and sprinkle with more cheese. Broil for 3-5 minutes, or until cheese starts to brown. Enjoy! We had this tonight for dinner along with roasted chickpeas and apples and let me tell you, we were licking our plates!