Cheesy Stuffed Mexican Peppers With Red Chili Sauce

Ingredients

• 1 tablespon Olive oil
• 2 cloves Garlic minced
• 1 each Onion mincedc
• 1 teaspoon Mexican Oregano
• 1 tablespoon Ancho Chili Powder
• 1 1/2 teaspoons Unsweetend Chocolate
• 1/4 teaspoon Cumin, Ground
• 1 cup Beer Pale Ale or Lager
• 1 1/2 cup Crushed tomatoes
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1 tablespoon Olive oil
• 1 pound Ground beef
• 1 each Onion minced
• 2 each Jalapeño Peppers Seeded and Finely Chopped
• 2 each Garlic cloves minced
• 1/2 teaspoon cumin, ground
• 1 teaspoon Ancho Chili Powder
• 2 cups cooked rice
• 1 cup Crushed tomatoes
• 1 1/2 teaspoon Worcestershire sauce
• 1/2 cup Sour cream
• 4 ounces American cheese chopped
• 1/2 cup Sharp Cheddar cheese shredded
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 4 each Red or Yellow Peppers Tops cut off, seeds, and membrane removed

Instructions

1. For the Sauce: Heat oil in a large saucepan over medium heat. Add garlic and onion and sauté until starting to soften, 3 to 4 minutes. Add oregano, chile powder, cocoa powder, cumin, and beer. Bring to a boil, then lower heat and simmer for 1 minute. Add tomatoes and season with salt and pepper. Continue to simmer until sauce has thickened slightly, about 15 minutes. Set aside.
2. For the Peppers: Meanwhile, adjust oven rack to lower-middle position and preheat oven to 350°F (175°C). Heat oil in a large skillet over medium-high heat until shimmering. Add beef and cook, breaking it up into little bits, until cooked through. Add onion and jalapeños, stir to combine, and continue cooking until vegetables are slightly softened, about 4 minutes. Stir in garlic and cook for 1 minute. Add cumin, chile powder, rice, tomatoes, Worcestershire sauce, sour cream, and both cheeses and mix well. Season with salt and pepper and bring to a simmer. Continue cooking until cheese is melted and filling is creamy, about 5 minutes longer. Remove from heat.
3. Arrange peppers in an 8- by 8-inch baking dish standing upright like cups.
4. Generously mound filling inside peppers and ladle sauce all over. Cover with foil and bake, basting with sauce every 15 minutes, until peppers are tender, about 1 hour, removing foil during the last 15 minutes of cooking. Let peppers rest 10 minutes, then serve.