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Stuffed Peppers Ranchero Print Version
  • 3 large green bell peppers
  • 1/5 tsp. Pepper Potpourri, crushed
  • 1 1/2 lbs. chorizo ( Mexican pork sausage), crumbled
  • 1 large onion, finely chopped
  • 2 Tbs. Fajita Seasoning
  • 1 Tbs. Chili Powder
  • 3 Tbs. red wine
  • 3 Tbs. lime juice
  • 2 tomatoes, chopped
  • 2 small serrano chilies, chopped
  • 1/2 cup Salad Olives
  • 1/2 cup Cocktail Onions
  • 1 1/2 cups new potatoes, cubed
  • 1 garlic clove, finely minced
  • 1/2 tsp. Ground Cominos
  • 1/2 tsp. salt
  • 3/4 cup blanched almonds
  • 3/4 cup grated Monterey Jack cheese
Pre-heat oven to 325. Cut the peppers in half and remove the seeds and ribs. Set aside in a large oiled baking pan. In a large skillet, heat oil and add chorizo, onion, Fajita Seasoning and Chili Powder. Cook until evenly browned. Reduce heat and add wine and lime juice. Cook for 5 minutes, then add tomatoes, serrano chilies, Salad Olives and Cocktail Onions. Simmer 20 minutes. Remove excess liquid and set aside. In another skillet on high heat, saute the potatoes, garlic, 1/2 cup of almonds and Ground Cominos. Lower the heat and cook an additional 10-12 minutes. Add the potato mixture to the meat and cook until heated through. Add 1/2 cup of cheese to mixture until blended. Stuff peppers with meat and top with remaining cheese, almonds and Pepper Potpourri. Bake for 8 minutes.

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