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Sunday supper & more

Stuffed peppers

By Sally Pasley Vargas
November 3, 2010

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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
1. Set an oven rack 6 inches from the broiler element. Turn on the broiler. Oil a 9-by-13-inch baking dish.

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 Bake for 15 minutes or until a skewer inserted into the middle of an enchilada is hot to the touch when withdrawn.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.