STUFFED BELL PEPPERS WITH CHILE, MONTEREY JACK CHEESE AND PORK

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

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

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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.

2. Adjust oven rack to middle position and heat oven to 350*.

3. 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.

4. Stir together ketchup, reserved tomato juice and 1 teaspoon sauce from chipotles in adobo can in a small bowl.

5. 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.