Tuesday, October 15, 2013

Stuffed Peppers with Chiliville Chili

Trick or Treat?  Here is a fun meal that kids of all ages and grown ups will enjoy.  I had posted a separate blog about how much I loved Johnsonville's Chiliville Chile recipe recently.  I had some chili left over and made some cute stuffed peppers that are perfect for Halloween. 

Here is the original recipe from Johnsonville Sausage for their Chiliville Chili.  I will also post the recipe at the end of this post with instructions for the stuffed peppers.  Now the recipe below is for a huge pot of chili and  I had more than enough to make 4 stuffed peppers.  It really depends on how many people you will be feeding to decide how much you will need to make.  This recipe for the chili is also listed here on Allrecipes.com and they have this real handy-dandy "change servings" feature that will do the math for you to adjust the recipe to suit your needs.

First cut the tops off the peppers and set these aside. Then scoop out the seeds and membranes.  With a small sharp knife carve your jack-o-lantern faces into each pepper or if its not Halloween time you can always prepare these without the faces. 

In a large pot, bring salted water to a boil.  Add the peppers and boil for 5 minutes.  This will help to soften the peppers and will cut the baking time in half.

Place the peppers into a baking dish. Fill with chili and then top with shredded cheddar cheese.  Place the tops back onto the peppers and bake at 350 degrees for 25-35 minutes.

Be careful not to burn yourself (like I did ) while removing these from the dish they will be super hot! 

Make 10 servings

  • 1 pound Johnsonville® Italian Ground Mild, Sweet or Hot Italian Sausage
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 3 celery ribs, chopped
  • 3 garlic cloves, minced
  • 3 (14.5 ounce) cans diced tomatoes with green peppers and onions
  • 2 (16 ounce) cans kidney beans, rinsed and drained
  • 1 (14.5 ounce) can beef broth
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons brown sugar
  • 2 tablespoons chili powder
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • Shredded Cheddar cheese (optional) 
1.  In a large saucepan, cook sausage and ground beef over medium heat until meat is no longer pink; drain. 2.  Add the onion, celery and garlic. Cook and stir for 5 minutes or until tender. 
3.  Stir in the tomatoes, beans, broth, tomato paste, brown sugar, chili powder, Worcestershire sauce, cumin and red pepper flakes.  Bring to a boil.
4.  Reduce heat; cover and simmer for 20 minutes.
5.  Cut the tops of peppers and set these aside.  Remove seeds and membranes.
6.  Bring a large pot of water to a boil and cook peppers for 5 minutes.
7.  Place peppers into a baking dish. Fill with chili and top with shredded cheddar cheese (if desired).
8.  Place tops of peppers back on and bake for 350 degrees for 25 minutes.