Cubanelle Peppers Stuffed with Crab Rice, Coconut, and Queso del País

Instructions

1. 1

   Preheat the oven to 400 °F / 200 °C. Place the cubanelle peppers on a baking tray, rub them with 15 ml (1 tbsp) olive oil, and season with 2 g (1/3 tsp) salt and a pinch of black pepper. Roast for 12 minutes to soften them slightly.

2. 2

   Meanwhile, heat the butter and the remaining 15 ml (1 tbsp) olive oil in a deep skillet or pot over medium heat. Add the onion, sweet peppers, and garlic; cook for 3 to 4 minutes until fragrant.

3. 3

   Add the Puerto Rican sofrito, tomato paste, dried oregano, ground cumin, and sweet paprika. Cook for 2 minutes, stirring constantly so the tomato paste lightly caramelizes.

4. 4

   Stir in the rice and cook for 1 minute to coat the grains in the sofrito. Add the coconut milk, hot seafood stock or water, white vinegar, green olives, capers, 4 g (2/3 tsp) salt, and the remaining black pepper.

5. 5

   When the liquid comes to a gentle boil, reduce the heat, cover, and cook for 15 to 18 minutes until the rice is nearly tender and still creamy.

6. 6

   Uncover the rice and gently fold in the crab meat, fresh cilantro, culantro, and 60 g (2 oz) of the shredded queso del país. Cook for 2 more minutes, stirring carefully so the crab stays in pieces.

7. 7

   Fill each cubanelle pepper with the crab rice mixture. Return them to the tray or place them in a baking dish, then top with the remaining 60 g (2 oz) queso del país.

8. 8

   Bake at 400 °F / 200 °C for 12 to 15 minutes, until the cheese is melted and lightly browned around the edges. For deeper color, broil for 1 to 2 minutes, watching closely.

9. 9

   Remove from the oven, let rest for 5 minutes, and serve hot, spooning any extra rice filling around the peppers.