STUFFED BELL PEPPERS WITH CHILE, MONTEREY JACK CHEESE AND PORK

STUFFED BELL PEPPERS WITH CHILE, MONTEREY JACK CHEESE AND PORK (for four)

Vegetables, bell peppers stuffed with chile, Monterey Jack cheese and pork 1 OLYMPUS DIGITAL CAMERA

salt

4 medium red, yellow, orange or green bell peppers (about 6 ounces each), ½ inch trimmed off tops, cores and seeds discarded

½ cup long grain white basmati rice

1-½ tablespoons peanut oil

1 medium white onion, chopped fine (about 1 cup)

12 ounces ground pork or pork cut into ¼ inch dice

3 medium garlic cloves, minced (about 1 tablespoon)

one 14-½ ounce can diced plum tomatoes, drained, ¼ cup juice reserved

1 tablespoon chipotle chiles in adobo, finely minced, plus 1 teaspoon sauce from can

5 ounces Monterey Jack cheese, shredded (1-¼ cups)

2 tablespoons chopped fresh cilantro leaves

ground black pepper

¼ cup ketchup


 

  1. Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers.  Cook until peppers are just beginning to soften, about 3 minutes.  Using a slotted spoon, remove peppers from pot, drain off excess water and place peppers cut sides down on paper towels to drain.  Return water to a boil, add rice and boil until tender, about 13 minutes.  Drain rice and transfer it to a large bowl.  Set aside.
  1. Adjust oven rack to middle position and heat oven to 350*.
  1. Meanwhile, heat oil in a 12-inch heavy skillet over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.  Add pork and cook, breaking pork into small pieces with spoon, until no longer pink, about 4 minutes.  Stir in garlic and cook until fragrant, about 30 seconds.  Transfer mixture to bowl with rice.  Stir in tomatoes, 1 tablespoon minced chipotles in adobo, 1 cup cheese, coriander and salt and pepper to taste.
  1. Stir together ketchup, reserved tomato juice and 1 teaspoon sauce from chipotles in adobo can in a small bowl.
  1. Place peppers cut sides up in a 9 inch square baking dish. Using a soup spoon, divide filling evenly among peppers.  Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of the remaining cheese.  Bake until cheese and filling is heated through, 25 to 30 minutes.  Serve immediately.
Vegetables, bell peppers stuffed with chile, Monterey Jack cheese and pork 4 Vegetables, bell peppers stuffed with chile, Monterey Jack cheese and pork 3

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s