This recipe is adapted from one I found in Fine Cooking magazine. The original called for poblano peppers, but it works just as well with our beautiful bell peppers.
Ingredients:
4 large peppers or 6 or 8 smaller peppers 2 medium tomatoes, chopped 1/2 medium white onion, chopped 1 large clove garlic, chopped 1 tsp. dried oregano, crumbled 1 tsp. ground cumin Generous pinch ground cinnamon Kosher salt 1 Tbs. olive oil 2 cups shredded cooked chicken, preferably dark meat 1-1/2 cups cooked brown or white rice 2 cups grated sharp or extra-sharp white Cheddar, divided 1/4 cup chopped fresh cilantro (including some tender stems) 1 Tbs. lime juice
Preparation:
Preheat the oven to 350 degrees. Lightly grease a baking dish just large enough to hold the peppers. Cut the tops off the peppers and discard (or save the bits of pepper for your next stir fry). Set the peppers aside.
Purée the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor. Heat the oil in a 12-inch skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 11 minutes. Remove the pan from the heat.
Stir in the chicken and rice, and then 1 cup of the cheese, the cilantro, and the lime juice. Season to taste with salt. Divide the filling among the peppers.
Bake the peppers until the cheese is melting and the top is beginning to brown, about 4 minutes. Top with the remaining 1 cup cheese and broil until the cheese is completely melted, about 2 minutes.