I made Stuffed Peppers Mole for dinner tonight. It's a recipe I got a couple of years ago out of Better Homes & Gardens and usually my husband and I enjoy it.
The recipe is just what it sounds like: bell peppers stuffed with a mixture of ground beef (or ground turkey in our house), corn, rice and cheese with a dollop of mole sauce mixed in. Tonight, I substituted rice with black beans and added sauteed onions and a can of diced tomatoes. I also used a different brand of mole sauce than I normally do. I think that was where everything went wrong.
Maybe I should've known that the new mole sauce was a mistake when I couldn't figure out how to open the strange lid. The directions in Spanish, which I don't read or speak, didn't help. My husband, who had three years of high school Spanish, was no help either. He managed to pry the lid off with a spoon, but sent the layer of oil on top of the sauce flying all over himself, the kitchen floor and our son, who walked into the room at just the right moment.
When all was said and done, not only was the meal too spicy due to the unknown brand (again, the Spanish-only directions on the jar should have been a warning), but it was too hot. Searing hot. Steam didn't stop rising from our plates until we were nearly done eating. I don't know why it wouldn't cool down.
The fact of the matter is that this was not my first cooking mishap and I am supremely confident that it won't be my last. But just like writing and most anything in life, I'll keep pulling out my frying pan and giving it a go.
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