4 nice plump Cubanelle peppers
2-3 sticks of chorizo (Mexican) sausage
1/2 red bell pepper
1 cup rice
1 tsp. butter
1 cup shredded cheddar cheese, divided
olive oil
thin sliced cheddar cheese (optional)
dairy sour cream
salsa (your choice)

Cut the tops off the Cubanelle peppers and clean thoroughly removing pulp and seeds. You may save the tops and "cap" the peppers during cooking. Prepare the rice according to package directions. Chop the red bell pepper into fine pieces. Chop the Chorizo into fine bits (2cm X 2cm) to have bulk. Add to rice and pepper and mix well adding 1/2 cup shredded cheese. Stuff the peppers full of the mixture and "cap" if you choose to.

Using olive oil, give the peppers a good coating. At this point there are two options - Grill or Oven.

~ If you have a gas grill, wrap loosely individually in aluminum foil and place on the top rack away for direct heat and cook at medium for 45 minutes. Or on direct heat to char and cook for 1/2 hour turning frequently. (You can also add 'smoke chips to the grill - Hickory or Mesquite - for additional flavor).

~ If using an oven, place in an oven-safe pan or casserole dish and cook at 325°F for 35 minutes.

During the last 5 minutes of cooking, add either thin slices of Cheddar or remaining 1/2 cup shredded cheddar Cheese over top of each pepper. Serve hot with sour cream and salsa (preferred). Tortilla chips will only add to this meal.

Note: For added heat, you may substitute Anaheim Peppers or Poblanos for the Cubanelles.

Submitted by: Chef Gordy Evans