CHIPOTLE CHILE STUFFED PEPPERS

Chipotle Chile Stuffed Peppers image

Provided by Kathy Williams

Categories Pork

Time 1h30m

Number Of Ingredients 17

2 slice thick sliced bacon, cut into 1/4 inch pieces
1 small onion,chopped
1/2 lb ground pork
3 clove garlic,chopped
1/8 tsp red pepper flakes
1 can(s) 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 medium bell peppers, red, yellow,orange
1 egg
1 c brown rice
1/2 c each shredded moneray jack, and cheddar cheese
mozzarella cheese

Steps:

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.