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

oil

~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.