Bell Peppers Stuffed with Rice, Salchichón, Pigeon Peas, and Queso del País

Instructions

1. 1

   Preheat the oven to 400°F / 200°C. Place the bell pepper halves on a baking sheet, brush them with 1 tablespoon (15 ml) olive oil, and season with a pinch of salt and black pepper. Roast for 15 minutes to soften them slightly.

2. 2

   While the peppers roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced salchichón and cook for 5 to 6 minutes until browned and lightly crisp.

3. 3

   Add the onion, ají dulce, and garlic to the skillet with the salchichón. Cook for 4 to 5 minutes, stirring, until the onion turns translucent.

4. 4

   Stir in the sofrito, tomato paste, cumin, and oregano. Cook for 2 more minutes to deepen the flavor.

5. 5

   Add the cooked rice, pigeon peas, olives, and chicken broth. Mix well and cook for 3 to 4 minutes, stirring, until the filling is moist but not soupy.

6. 6

   Turn off the heat and stir in the recao or cilantro. Taste and adjust with salt and black pepper.

7. 7

   Fill each pepper half with the rice and salchichón mixture, pressing lightly so the filling holds together. Divide the grated queso del país over the tops.

8. 8

   Bake at 375°F / 190°C for 20 minutes, until the cheese is melted and the peppers are tender. For a more golden top, broil for 1 to 2 minutes, watching closely.

9. 9

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