Beef, Bell Pepper, Cheese, Chili

Beef, Bell Pepper

Cheesy Stuffed Mexican Peppers With Red Chili Sauce Recipe

Complete with a creamy, cheesy, tomato-based filling and an enchilada-style sauce.

10/26/2020 1:00:00 AM

Complete with a creamy, cheesy, tomato-based filling and an enchilada-style sauce.

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.

2 medium cloves garlic, minced1 medium onion, minced1 teaspoon dried oregano, preferably Mexican1 tablespoon ancho chili powder1 1/2 teaspoons unsweetened cocoa powder1/4 teaspoon ground cumin1 cup beer, such as pale ale or lager1 1/2 cups canned crushed tomatoes

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Kosher salt and freshly ground black pepperFor the Peppers:1 tablespoon extra-virgin olive oil1 pound ground beef1 medium onion, finely chopped2 jalapeños, minced2 medium cloves garlic, minced1/2 teaspoon ground cumin1 teaspoon ancho chili powder

2 cups cooked white rice1 cup canned crushed tomatoes1 1/2 teaspoons Worcestershire sauce1/2 cup sour cream4 ounces American cheese, finely chopped1/2 cup shredded sharp cheddarKosher salt and freshly ground black pepper4 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

Directions1.For the Sauce:Heat oil in a large saucepan over medium heat. Add garlic and onion and sauté until starting to soften, 3 to 4 minutes. Add oregano, chili powder, cocoa powder, cumin, and beer. Bring to a boil, then lower heat and simmer for 1 minute. Add tomatoes and season with salt and pepper. Continue to simmer until sauce has thickened slightly, about 15 minutes. Set aside.

2.For the Peppers:Meanwhile, adjust oven rack to lower-middle position and preheat oven to 350°F. Heat oil in a large skillet over medium-high heat until shimmering. Add beef and cook, breaking it up into little bits, until cooked through. Add onion and jalapeños, stir to combine, and continue cooking until vegetables are slightly softened, about 4 minutes. Stir in garlic and cook for 1 minute. Add cumin, chili powder, rice, tomatoes, Worcestershire sauce, sour cream, and both cheeses and mix well. Season with salt and pepper and bring to a simmer. Continue cooking until cheese is melted and filling is creamy, about 5 minutes longer. Remove from heat.

3.Arrange peppers in an 8- by 8-inch baking dish standing upright like cups.4.Generously mound filling inside peppers and ladle sauce all over. Cover with foil andbake, basting with sauce every 15 minutes, until peppers are tender, about 1 hour, removing foil during the last 15 minutes of cooking. Let peppers rest to 10 minutes, then serve.

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