Stuffed Cubanelle Peppers w Jalapeno Jack Cheese Stuffing

I can't figure out how to use twitter, does that make me a twit?  I signed up, and basically just stare at the screen.  Jason at Ancient Fire Wines was kind enough to offer me a couple of tips about hash & tagging, but I'm not quite sure what he was referring to, I try and stay away from illegal activities.  So please any of my brilliant friends that are twitmasters could you please leave me a comment with your best tip? Maybe then I could crack the DaVinci code that is twitter.

***Just having a little fun with you all! Jason and his lovely wife Margot have a beautiful blog, you should stop by and pay them a visit, click Ancient Fire Wines, his last post with apples trees covered in snow made me swoon!***

Remember all the beautiful peppers I showed you from the farm stand the other day, well I went back, I couldn't help myself.  I scored some wonderful aromatic cubanelles, or banana peppers as I knew them growing up.  I love how they are flavorful, mild, and make a perfect vehicle for stuffing.  I used my mom's favorite bell pepper stuffing and gave it a little more heat, sorry mom here I am messing with your recipes again.

They are getting their suntan on, oblivious to what is going to happen next:

Ingredients:

8-10 cubanelle peppers

1 medium red bell pepper, diced

1 tbsp. canola oil

3 cloves garlic, minced

1 lb. ground beef

1 1/2 tsp. kosher salt

1 tsp. freshly ground black pepper

1 cup long grain white rice

2 cups tomato puree (I had some fresh puree, but canned will work fine)

1/2 cup water

1/2 cup grated Parmesan cheese

3/4 cup jalapeno jack cheese, shredded

1 - 1qt. jar marinara sauce 

First:  Cut tops off all cubanelles and pull out seeds, very easy to do since they are right on top, wash and set aside.

Next:  Chop onion, red bell pepper and garlic, set aside.

Here is a tip for you:  To peel garlic, all you have to do is lay your knife on top of the garlic and give it a whack with your fist, make sure and land on the backside, not the blade side.  I like this way for speed, but I also love a garlic press too and you don't have to worry.

Next:  Heat a skillet on medium heat, add oil, onion and bell pepper, cook for 5 minutes, till vegetables are starting to soften and get a little color, add garlic, cook for 3-4 minutes longer.  Add ground beef and cook till browned, drain off any excess fat.  Add rice to skillet, salt and pepper, cook for 1-2 minutes, add tomato puree and water, bring to a boil.  When boiling, turn heat down to simmer, cover and cook for 20 minutes.

Once skillet is off heat add Parmesan cheese and jalapeno jack cheese, stir to combine.  Stuff peppers as full as possible, with a spoon.

Remember how I said I was working on the measuring for you, I grated the cheese and guessed 1/2 a cup, till I tried to stuff it in the measuring cup, so I'm calling it 3/4 of a cup instead.  Cheese is so good, is measuring it really necessary, is there such a thing as too much?

Next:  In a heat proof casserole dish add jar of sauce and lay stuffed peppers on top.  Cover with foil and bake in 350 degree oven for 40-45 minutes.

If you are afraid of the jalapeno jack cheese being too spicy, you can substitute regular Monterey jack and it will taste great too.  I definitely didn't think these were too spicy, and the sweetness of the marinara helps balance it.  Matter of fact these were so good, I could eat them again, right about now!

Enjoy,

Gina