Cubanelle Peppers Stuffed with Puerto Rican Rice, Pigeon Peas, Salchichón and Queso del País

Instructions

1. 1

   Preheat the oven to 400 °F / 200 °C. Lightly grease a baking dish with 1 teaspoon of the olive oil.

2. 2

   Place the halved cubanelle peppers in the dish, brush them with 1 tablespoon of the olive oil, and sprinkle with a pinch of salt. Roast for 12 minutes at 400 °F / 200 °C so they soften slightly. Remove and set aside.

3. 3

   While the peppers roast, heat a large skillet over medium heat. Add the salchichón and cook for 4 to 5 minutes until browned and some of the fat renders. Transfer to a plate.

4. 4

   In the same skillet, add the remaining teaspoon of olive oil along with the butter. Add the onion and cook for 3 minutes. Stir in the garlic and the diced ripe plantain, and sauté for 2 to 3 minutes until the plantain looks glossy and just tender.

5. 5

   Add the sofrito, 1/4 cup of the tomato sauce, oregano, cumin, sweet paprika, black pepper, and white vinegar. Cook for 3 minutes, stirring often, until fragrant.

6. 6

   Add the pigeon peas, olives, browned salchichón, cooked rice, and chicken broth or water. Mix well so the rice absorbs the flavor. Cook for 2 to 3 minutes, then add the culantro or cilantro and taste for salt. Adjust with the remaining salt if needed.

7. 7

   Fill the pre-roasted peppers with the rice mixture, pressing gently so they are nicely packed. Spoon the remaining tomato sauce over the top.

8. 8

   Mix the queso del país with the Parmesan cheese and distribute it over the stuffed peppers.

9. 9

   Bake the stuffed peppers at 375 °F / 190 °C for 20 minutes. Then raise the temperature to 425 °F / 220 °C and bake 5 minutes more, or until the cheese is browned and bubbly.

10. 10

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