Hope you enjoy!
1 pork tenderloin, diced into about ½ inch to 1 inch pieces
5 – 6 small red and yellow peppers, diced
1 shallot, diced
1 bunch of kale, chopped well
2 potatoes, diced into corn size pieces
1 tbsp Penzeys Arizona spice
1 tbsp Penzeys Mural of Flavor spice
1 tbsp Penzeys Chipotle pepper
1 tbsp Penzeys Chili powder
½ cup barbeque sauce, any flavor
½ cup white wine
4 large red peppers
Shredded cheddar cheese
In a large skillet, sauté the onions and red pepper until tender. Add the potatoes and cook until potatoes are just tender. Add the cubed pork (the best way to make sure the cubes are small enough, is to dice while the pork is still slightly frozen) and all of the spices. Sauté the mixture for about 7 – 10 minutes. Deglaze with the wine, scraping up the bits stuck to the bottom of the pan. Stir in the barbeque sauce. Add the kale and mix in until wilted. Remove from heat. You can either pre grill the red peppers or par-boil the red peppers, just to get them a bit soft. The hubs chose to pre grill them.
Remove the tops and de-seed them. In a casserole dish, put in a layer of the hash (this is used as support for the peppers). Arrange the peppers in the center of the hash. Fill the peppers with the hash just to the top. Sprinkle with the cheddar cheese, I didn’t have cheddar cheese, so I used the next best thing…parmesan! Preheat your oven to 375 and let cook for 30 minutes.