Cheesy, Stuffed Mexican Peppers With Red Chili Sauce

Name: Cheesy, Stuffed Mexican Peppers With Red Chili Sauce
Ingredients: For the Sauce:; 1 tablespoon extra-virgin olive oil; 2 medium cloves garlic, minced; 1 medium onion, minced; 1 teaspoon dried oregano, preferably Mexican; 1 tablespoon ancho chili powder; 1 1/2 teaspoons unsweetened cocoa powder; 1/4 teaspoon ground cumin; 1 cup beer, such as pale ale or lager; 1 1/2 cups canned crushed tomatoes; Kosher salt and freshly ground black pepper; ; For the Peppers:; 1 tablespoon extra-virgin olive oil; 1 pound ground beef; 1 medium onion, finely chopped; 2 jalapeños, minced; 2 medium cloves garlic, minced; 1/2 teaspoon ground cumin; 1 teaspoon ancho chili powder; 2 cups cooked white rice; 1 cup canned crushed tomatoes; 1 1/2 teaspoons Worcestershire sauce; 1/2 cup sour cream; 4 ounces American cheese, finely chopped; 1/2 cup shredded sharp cheddar; Kosher salt and freshly ground black pepper; 4 large red, yellow, or orange bell peppers, tops sliced off, seeds and white membranes scooped out, and bottoms trimmed so peppers will stand upright like cups

"This Mexican take on stuffed peppers features a creamy, cheesy, tomato-based filling and an enchilada-style sauce. [Photograph: Jennifer Olvera] These Mexican-flavored peppers sport a cheesy, creamy beef-and-rice filling that's spiked with chili powder and cumin. It's topped with an enchilada-style sauce and gets its depth from ancho chili and unsweetened cocoa powders and its aromatics from cumin and lightly floral Mexican oregano. Why this recipe works: * The creamy, moist filling incorporates sour cream, cheese, and crushed tomatoes. * Using two cheeses, American and cheddar, keeps the texture lush and the flavor rich. * A chile, cumin, and unsweetened cocoa-infused, enchilada-style red sauce ties everything together. Note: The filling can be prepared in advance, and the peppers may be stuffed ahead of time. The same is true of the sauce; however, store the two components separately in the refrigerator. Remove the peppers and sauce from the refrigerator about 45 minutes before cooking to bring them to room temperature...."

INGREDIENTS

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For the Sauce:

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1 tablespoon extra-virgin olive oil

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2 medium cloves garlic, minced

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1 medium onion, minced

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1 teaspoon dried oregano, preferably Mexican

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1 tablespoon ancho chili powder

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1 1/2 teaspoons unsweetened cocoa powder

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1/4 teaspoon ground cumin

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1 cup beer, such as pale ale or lager

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1 1/2 cups canned crushed tomatoes

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Kosher salt and freshly ground black pepper

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For the Peppers:

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1 tablespoon extra-virgin olive oil

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1 pound ground beef

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1 medium onion, finely chopped

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2 jalapeños, minced

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2 medium cloves garlic, minced

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1/2 teaspoon ground cumin

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1 teaspoon ancho chili powder

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2 cups cooked white rice

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1 cup canned crushed tomatoes

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1 1/2 teaspoons Worcestershire sauce

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1/2 cup sour cream

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4 ounces American cheese, finely chopped

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1/2 cup shredded sharp cheddar

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Kosher salt and freshly ground black pepper

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4 large red, yellow, or orange bell peppers, tops sliced off, seeds and white membranes scooped out, and bottoms trimmed so peppers will stand upright like cups

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