Cooking in Harmony: Spooky & Soulful: Chili Stuffed Peppers

Description

From Harmony Edosomwan:

Harmony Edosomwan, Founder of Harmony's Kitchen, cooks bell peppers carved like mini pumpkins, stuffed with hearty chili, and topped with cheese.

Drawing on the deep roots of Southern, Nigerian, and Latinx cultures, Harmony’s Kitchen brings authentic Afrofusion Soul Food to Vermont. Founded in 2020 by Harmony Edosomwan, a Bronx native and proud Nigerian American, Harmony’s Kitchen began as a small venture while she attended the University of Vermont. Initially selling plates to friends and classmates, Harmony’s love of food and connection to her cultural roots turned a small project into Vermont’s leading Afrofusion catering business and pop-up soul food experience.

Harmony’s Kitchen is a full-service catering business, pop-up restaurant, and supper club, serving vibrant, fusion-inspired soul food that’s both familiar and fresh. Join us in savoring the flavors that connect people across tables, backgrounds, and communities.

Follow Harmony on social media at @harmonyskitchenvt

For more information visit: https://www.harmonyskitchenvt.com/

Ingredients

• Oil of choice
• 1 onion, diced
• 1 green bell pepper, chopped
• 4 orange bell peppers (for carving)
• 1 lb ground beef
• 1 (15 oz) can kidney beans
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• Adobo seasoning
• Sazón
• Black pepper
• 1⁄2 packet chili seasoning
• Cheddar cheese, shredded

Instructions

1. Sauté the base: In a large pan, heat a little oil over medium heat. Add the onions and sauté until fragrant and golden. Season with a touch of adobo to build a flavorful base.
2. Add the meat: Stir in the ground beef and cook until browned. Season with more adobo, a sprinkle of sazón, and black pepper to taste.
3. Build the chili: Add the chopped green bell pepper and cook for another 3 minutes. Then stir in the kidney beans, diced tomatoes, tomato sauce, and half a packet of chili seasoning.
4. Simmer: Cover and let cook on medium heat until everything is nicely incorporated and the peppers and beans are tender—stirring occasionally. Taste as you go and adjust the seasoning to your liking.
5. Carve the lanterns: While your chili simmers, carefully carve faces into the orange bell peppers—funny, spooky, or cute! Think of them as little edible Jack-O’-Lanterns. I like to cut triangle eyes and a big smiling mouth.
6. Fill and bake: Place your carved peppers upright in an oven-safe dish. Spoon chili into each one, filling almost to the top. Bake at 375°F for 15 minutes, then sprinkle cheddar cheese over each and bake for another 5 minutes, until the cheese is melty and bubbly.
7. Serve and enjoy! Remove from the oven and serve warm. Your Chili Jack-O’-Lanterns are ready to impress — festive, hearty, and full of flavor. Voila!

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