It has been entirely way too long since I’ve posted a recipe that uses beer as an ingredient. Time to change that!
Autumn is the time of year when I prefer eating heartier dishes, soups and stews. Something about the change in the weather makes me crave foods and beers with more substance and a stronger backbone.
Stuffed peppers are awesome for many reasons. They are pretty easy to make, they are great for solo diners and for groups. The combination of ingredients and different variations are endless.
Before we get to the recipe, there are a few things I feel compelled to say. Naturally, some of my ingredients can be swapped out for lower fat or vegetarian versions — but I don’t particularly suggest it. I don’t like beans, but they would probably make a nice addition for those that do like them. Also, I tend to like my food on the spicier side of the spectrum, so beware and spice according to your own palate.
For this recipe, I chose a smoked porter. The smoked and dark malts work really well with the chili pepper and helps to enhance the flavors of the ground meats. The two beers I recommend are Stone Smoked Porter and Alaskan Smoked Porter. If either of those are not available, try substituting with a Raushbier!
SMOKED PORTER STUFFED PEPPERS
- 4 Large Bell Peppers (for stuffing)
- 1 Large Bell Pepper — diced
- 1 Large Yellow Onion — diced
- 1 Poblano Pepper — diced
- 1 Jalapeno Pepper — minced
- 5 Cloves of Garlic — minced
- 1 Pound Ground Pork Sausage
- 2/3 Cup Basmati Rice
- 1 Bottle Smoked Porter
- 1/8 Cup Chipotle Pepper Puree (can be found in the Hispanic foods section of the grocery store)
- 2 (6oz) Cans Tomato Paste
- Chili Powder
- Salt & Pepper
- Pour the bottle of Smoked Porter into a medium sauce pan and bring to a boil. Add rice. Cover and reduce to a simmer. Cook about 20 minutes.
- Preheat oven to 350 degrees.
- Cut the tops off of the peppers and gut them out (seeds and ribs). Cut the bottom so that the peppers can stand up, but not so much that the stuffing falls through the bottom.
- In a medium skillet, heat oil and add the garlic and jalapeno. Saute for a minute then add the diced onions and green peppers. Sautee for about 5 minutes then add the ground pork sausage. Brown the meat. Turn off the heat and mix in the tomato paste, chipotle puree, chili powder, salt & pepper and cooked rice.
- Stuff the peppers with the filling. Stand the peppers up inside an non-greased baking dish. (Wrap the bottom of the peppers in tin foil if they look as it they might leak.) Drizzle a little bit of olive oil on top of the peppers. Bake for about 45 minutes. Option: Top peppers with cheese 10 minutes before removing from oven.
- Garnish with chopped cilantro and serve with a smoked porter! Cheers!