Cubanelle Peppers Stuffed with Rice, Salchichón, Black Beans, and Cheese in Sofrito

Instructions

1. 1

   Preheat the oven to 400°F / 200°C. Grease a baking sheet with 1 tablespoon olive oil. Arrange the halved, seeded cubanelle peppers cut side up and bake for 10 minutes to soften them slightly.

2. 2

   Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and cook 30 seconds more, stirring so it does not burn.

3. 3

   Add the diced salchichón and brown it for 5 to 6 minutes, until it releases some fat and develops color. Add the sofrito, dried oregano, ground cumin, sweet paprika, salt, and black pepper. Cook for 2 minutes, mixing well.

4. 4

   Stir in the black beans, green olives, tomato sauce, and chicken broth or water. Cook for 2 to 3 minutes until the mixture is moist but not watery.

5. 5

   Add the cooked white rice and mix until well coated with the sofrito mixture. Remove from the heat and add the fresh cilantro along with 3/4 cup of the shredded mozzarella cheese. Mix to combine.

6. 6

   Fill the pre-baked cubanelle peppers with the rice mixture, pressing gently so they are nicely packed. Top with the remaining mozzarella and the grated Parmesan cheese.

7. 7

   Bake the stuffed peppers at 400°F / 200°C for 20 to 22 minutes, until the cheese is melted and lightly golden and the peppers are tender.

8. 8

   Let rest for 5 minutes before serving so the filling can set. Serve hot.