Blackened Tomato Sauce

Ingredients Weight Measure
Red tomato, medium 6 ea.
Yellow tomato, medium 2 ea.
Garlic, chopped 2 tsp.
Lime juice 4 Tbsp.
Olive oil 4 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 tsp.
Cilantro, chopped 1/4 cup

Peppers and Stuffing

Ingredients Weight Measure
Green, red, orange, yellow bell peppers, cut in 1/2, seeded, tops removed 1 ea.
Ground beef, lean 1-1/2 lbs.
Ground pork, lean 1/2 lb.
Olive oil 4 Tbsp.
Onion, chopped 1/4 cup
Celery, chopped 1/4 cup
Garlic, chopped 1 tsp.
Kosher salt 1/8 tsp.
Marjoram, ground 1/8 tsp.
Oregano, dried 1/4 tsp.
TABASCO® brand Original Red Sauce 1 tsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 tsp.
Cous cous, cooked, prepared according to package instructions 2 cups


  1. To prepare the Blackened Tomato Salsa, core the tomatoes and place under a broiler to blacken skins. Turn frequently.
  2. When cool enough to handle, remove skins and roughly chop the tomatoes. Drain and discard the seeds.
  3. Place the tomatoes and all ingredients except cilantro in a food processor. Pulse several times until desired consistency is attained.
  4. Pour into a bowl and mix in cilantro. Reserve.
  5. To prepare Peppers, place them in a microwave-safe bowl. Add 1 cup of water and microwave on high for 6 minutes.
  6. To prepare Filling, sauté the beef and pork in the olive oil until browned. Add the onions, celery and garlic and sauté until translucent. Cool slightly.
  7. Pour off excess grease, add the seasonings, TABASCO® Original Red Sauce and the TABASCO® brand Green Jalapeño Pepper Sauce to the meat mixture.
  8. Place the peppers skin-side down in a baking dish. Place approximately 1/4 cup meat mixture in each pepper half. Spoon 2 Tbsp. cous cous in each pepper half. Top with remaining meat mixture.
  9. Spoon the Blackened Tomato Salsa over the peppers. Add 1/2 cup of water to the bottom of the dish. Bake at 350°F for 30 minutes.

Yield: 4 servings