Sunday supper & more
Stuffed peppers
Serves 4
| Vegetable oil (for sprinkling) | |
| 8 | mild peppers (cubanelle or Italian sweet peppers), each 6 inches long |
| 1 1/2 | cups enchilada filling |
| 1 | cup cooked white or brown rice |
| 5 | ounces crumbled goat cheese |
2. On a rimmed baking sheet, spread the peppers and broil them, turning once, for 2 minutes each side or until charred. Set aside to cool.
3. Turn the oven down to 425 degrees.
4. In a bowl, mix the enchilada filling and rice. Slit the peppers lengthwise from the stem to the tip and scoop out the seeds and ribs. Fill each pepper with about 3 tablespoons of the filling and transfer to the baking dish. Sprinkle with goat cheese.
5. Bake for 15 minutes or until a skewer inserted into the middle of an enchilada is hot to the touch when withdrawn. Sprinkle with a little oil before serving. 
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