Southwest Stuffed Peppers

A few months ago, I was hanging with my buddy T, who had to bring a snack to a club meeting.  She popped open a can of baba ghannouj (which tastes lifeless straight from the can).  She added extra garlic, lemon juice, salt and pepper, then turned it to me for an opinion on what was missing.  I told her, "Honestly, I'd throw in some chipotle, but I just finished my last can of chipotles."

From her shelf she produced a mysterious bottle, glugged a drop onto my finger, and bade me taste it.  Behold: chipotle-style Tabasco sauce.  It added exactly the smokiness, the tanginess and the hint of a kick that the BG was asking for.  Day: saved.

I love when I'm so right.

I also love having even more ways to access chipotle flavor.  It's like having adobo sauce without the chipotle peppers inside, sitting covered in a can in the fridge.  All kinds of winning, I call that.

We have two bottles in the kitchen now, and I find myself putting chipotle tabasco in everything - scrambled eggs, hummus, tomato juice.  I call that last one a Smokin' Mary.  I added it to the stuffed peppers below in place of Hatch chilis, which I can't find here.  Go figure.  Because we cut out the beans and the ground beef, the rice base of the dish really needed a kick in the pants.  Chipotle Tabasco delivered.

I'm not being paid by anyone to pump out this praise; I just have a crush on the sauce!

About these peppers.  They are bright and sunny, and worth waiting for.  They take a while but are pretty easy.  You'll see that many ingredients are optional or can have substitutions.  We served these as a side for meat, so we opted out of the protein inside (beans and beef).  You could make them as a main with beef or beans.  And don't worry, either, if you have extra filling - I hear it's great in tostadas and burritos.

Southwest Style Stuffed Peppers

recipe adapted from Sunny Side Up in San Diego
serves 3-6 as a side dish

prep time: 25 minutes
cook time: 45 minutes

ingredients:

for the filling:
1/2 cup white rice
1 Tbsp olive oil
6 green onions, thinly sliced, white and green parts separated
1/2 pound ground beef (optional - we left it out)
1/2 cup corn kernels (frozen, canned, fresh - you name it)
1/4 cup black beans (optional as well)
1 4.5 ounce can chopped green chilies OR 1 tsp adobo sauce OR 1 tsp chipotle Tabasco
1/4 cup canned diced tomatoes or salsa
2 tsp cumin
1 tsp paprika
1/2 tsp cayenne pepper
2 ounces (1/2 cup) grated Monterey Jack or Cheddar cheese, plus extra for topping
salt and pepper

4 large bell peppers, halved lengthwise, ribs and seeds removed

for the topping (optional):

1/2 cup sour cream or Greek yogurt
1 clove garlic, minced or pressed
Juice from 1/2 lime

directions:

Preheat oven to 350 degrees.

Bring a pot of water to the boil. Add the rice and cook for about 12-15 minutes, or until the rice is tender, then drain.

Meanwhile, in a large skillet, heat the olive oil on medium heat. Add the spring onion (white parts) and ground beef, if using.  Cook beef through, 3-5 minutes.  Season with cumin, paprika, and cayenne to taste. Stir in the corn, chilies/tabasco, diced tomatoes, and cheese.  Taste for seasoning and adjust as needed.

Fill the bottom of a baking dish with 1/2 inch of water. Place the bell peppers cut side up in the dish. Fill the peppers with the filling and cover the dish tightly with foil.

Bake for 30 minutes or until the peppers are tender. Uncover and sprinkle with more cheese. Under the broiler, bake for 5 more minutes or until the cheese is melted and starting to turn brown.

Serve with a dollop of sour cream (or drizzle as per recipe below), paprika and green bits of the spring onions.

For sour cream drizzle topping:
While the peppers are baking, whisk together the sour cream, garlic, and lime juice.  Add water if it still feels too thick.

Drizzle the sour cream sauce over the peppers, garnish with paprika and green onions, and serve.

Serving with Mom's Amazing Famous Perfect Chicken is optional.