I made this the other day:
2 red bell peppers
2 green bell peppers
sauce
2 dried chipolte peppers
1 1/2 cups chicken stock
1 whole roma tomato
1/3 medium onion, in chunks
1 clove garlic
1/2 tsp cumin
1/4 tsp thyme
1/4 tsp salt
1/8 tsp epazote
1 tblsp olive oil
filling
4 oz muenster cheese, or mozzarella, grated
4 oz monteray jack cheese, grated
4 oz fresh goat cheeze
2 tblsp minced red onion
1 clove garlic, minced
1/4 tsp epazote
to make the sauce, take half of the chicken stock, drop in the chipolte chiles and simmer for 20 minutes, or until the chiles are very soft. roast the tomato in the oven (on broiler) until the skin starts to turn black. be sure to turn the tomato a few times for even cooking. once the chipoltes are soft and the tomato is done, throw the chipoltes and tomato and all the other sauce ingredients (except oil) into a blender and puree until smooth. Add the oil to a large frying pan, heat up the pan to medium high and drop the mixture from the blender in. boil it down a bit until it thickens somewhat. Keep the sauce warm.
with a small pairing knife, carefully cut the cores out of the peppers, then cut the peppers into thirds along the seams (such that the remaining chunks will act like little bowls for the cheese. mix all filling ingredients, and fill the pepper chunks. melt the cheese in the oven under the broiler until good and melted. remove and serve with the warm sauce.
The sauce, depending on how big the chipoltes you use are, will have a bit of a kick. Its quite good.
The epazote adds an interesting flavour to the cheeze filling. You can get some from http://www.chillychiles.com here in Ottawa if you can't find it in your local grocery store.
