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.
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.