Sunday, August 28, 2011

Stuffed Cubanelles in Spicy Beer Tomato Sauce

   I adore stuffed peppers and right now is peak pepper season.  Yesterday as I was browsing the Saturday Market at the square in Murfreesboro (my old and new-again town) , I was so excited by all the beautiful, fresh, local, and cheap pepper.  From spicy to mild, tiny to huge, every variety looks good right now.  I made these while still back in NC, but I will definitely be coming up with some other variety of stuffed pepper very soon. 

Spicy Beer Tomato Sauce
1 12 oz beer
1 28 oz can crushed tomatoes
2 chipotles, minced
1 bay leaf
1/4 tsp black pepper

   Combine in ingredients in a pot.  Cover, bring to a gentle bubble over medium-low heat.  Simmer for 20-30 minutes.

Stuffed Cubanelles
4 lrg cubanelle peppers (~6 inches long)
3/4 C rice, cooked according to pkg directions 
1/2 lb ground chicken
1 small onion, diced
2 lrg cloves garlic, minced
1 Tbsp chili powder
1 tsp cumin
1 tsp coriander
1/2 tsp oregano
1/3 C of sauce (above)
red pepper flakes to taste (optional)
salt and pepper
~1/2 C shredded Monterrey jack cheese
Chopped cilantro and scallions

   Prep peppers by cutting across the top about 3/4 through and down the length of the pepper forming a "T".  Remove seeds.  (See picture for reference.)

   Heat about 1 Tbsp oil over medium heat.  Saute onions for 3-4 minutes.  Add chicken and cook most of the way through.  Add garlic and spices.  Cook about 2 more minutes.  Remove from heat.  Add rice and sauce.  Salt and pepper to taste.  Mix thoroughly.
   Fill cubanelles with chicken/rice mixture.  Place in lightly sprayed baking dish.  Cover with sauce.  Top with a little cheese.
   Bake at 350 deg F covered for 30 minutes.  Bake uncovered for 15 minutes
   Sprinkle with cilantro and scallions.
   Serves 4.

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