Chipotle Chile Stuffed Peppers

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By Kathy Williams
from Rock Hill, SC

Stuffed peppers with wonderful flavor. Top with sour cream and salsa. Back beans can be subsitute if you do not have meat protien.

serves 4-6
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients

  • 2 slice
    thick sliced bacon, cut into 1/4 inch pieces
  • 1 sm
    onion,chopped
  • 1/2 lb
    ground pork
  • 3 clove
    garlic,chopped
  • 1/8 tsp
    red pepper flakes
  • 1 can
    diced tomatoe with chilies
  • 1 tsp
    ground cumin
  • 1/2 tsp
    ground coriander
  • 1/4 tsp
    cinnamon
  • 1 tsp
    smoked paprika, mild
  • 1 tsp
    smoked chipotle chili powder
  • 1 tsp
    sugar
  • 3 md
    bell peppers, red, yellow,orange
  • 1
    egg
  • 1 c
    brown rice
  • 1/2 c
    each shredded moneray jack, and cheddar cheese
  • mozzarella cheese
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How To Make

  • 1
    Preheat oven 350 F. In a medium sauce pan cook bacon until done. Remove bacon and set half of the fat a side. In same pan cook onions until translucent. Add pork and brown until done. Remove and set aside.
  • 2
    With the remaining bacon fat, over med heat sautee garlic, and pepper flakes until fragrant. Add diced tomatoes, cumin, coriander,paprika, cinnamon, chipotle powder,and sugar. Cook until juices has reduced by half. Add Bacon and pork mixture. Cook until thickened. Remove to a large bowl to cool.
  • 3
    In a heavy pot cook brown rice according to directions, meanwhile bring a large pot of salted water to boil. Cut and remove seeds and membrane of the peppers to your liking. Add peppers and cook just until tender. Place in a glass baking dish.
  • 4
    Mix in the shredded cheeses, the cooked rice, and 1 egg to the meat mixture. Spoon mixture into peppers and top with mozzarella cheese.
  • 5
    Cover with foil and bake for 30 minutes, taking the foil off the last 5 minutes of cooking time. Serve with sour cream and salsa.

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