Check out the Latest Articles:
  • Featured Beer Blogger: ADRIENNE RINALDI Featured Beer Blogger: ADRIENNE RINALDI
  • Homebrewing On Campus: The Future of Craft Beer? Homebrewing On Campus: The Future of Craft Beer?
  • Craft Beer Advocacy: Join the Fight to Save Cigar City’s Tasting Room Craft Beer Advocacy: Join the Fight to Save Cigar City’s Tasting Room
  • Craft Beer Evangelism: Why I Blog About Craft Beer Craft Beer Evangelism: Why I Blog About Craft Beer
  • Press Release: World’s First Beer Bloggers Conference Wraps Up in Colorado Press Release: World’s First Beer Bloggers Conference Wraps Up in Colorado
  • Featured Beer Blogger: CODY JOHNSON Featured Beer Blogger: CODY JOHNSON
  • Featured Beer Blogger: RYAN HOPKINS Featured Beer Blogger: RYAN HOPKINS
  • Cooking With Beer: Smoked Porter Stuffed Peppers Cooking With Beer: Smoked Porter Stuffed Peppers
Cooking With Beer: Smoked Porter Stuffed Peppers

Cooking With Beer: Smoked Porter Stuffed Peppers

Share

It has been entirely way too long since I’ve posted a recipe that uses beer as an ingredient. Time to change that!

Autumn is the time of year when I prefer eating heartier dishes, soups and stews. Something about the change in the weather makes me crave foods and beers with more substance and a stronger backbone.

Stuffed peppers are awesome for many reasons. They are pretty easy to make, they are great for solo diners and for groups. The combination of ingredients and different variations are endless.

Before we get to the recipe, there are a few things I feel compelled to say. Naturally, some of my ingredients can be swapped out for lower fat or vegetarian versions — but I don’t particularly suggest it. I don’t like beans, but they would probably make a nice addition for those that do like them. Also, I tend to like my food on the spicier side of the spectrum, so beware and spice according to your own palate.

For this recipe, I chose a smoked porter. The smoked and dark malts work really well with the chili pepper and helps to enhance the flavors of the ground meats. The two beers I recommend are Stone Smoked Porter and Alaskan Smoked Porter. If either of those are not available, try substituting with a Raushbier!

SMOKED PORTER STUFFED PEPPERS


Ingredients:

  • 4 Large Bell Peppers (for stuffing)
  • 1 Large Bell Pepper — diced
  • 1 Large Yellow Onion — diced
  • 1 Poblano Pepper — diced
  • 1 Jalapeno Pepper — minced
  • 5 Cloves of Garlic — minced
  • 1 Pound Ground Pork Sausage
  • 2/3 Cup Basmati Rice
  • 1 Bottle Smoked Porter
  • 1/8 Cup Chipotle Pepper Puree (can be found in the Hispanic foods section of the grocery store)
  • 2 (6oz) Cans Tomato Paste
  • Chili Powder
  • Salt & Pepper

Instructions:

  1. Pour the bottle of Smoked Porter into a medium sauce pan and bring to a boil. Add rice. Cover and reduce to a simmer. Cook about 20 minutes.
  2. Preheat oven to 350 degrees.
  3. Cut the tops off of the peppers and gut them out (seeds and ribs). Cut the bottom so that the peppers can stand up, but not so much that the stuffing falls through the bottom.
  4. In a medium skillet, heat oil and add the garlic and jalapeno. Saute for a minute then add the diced onions and green peppers. Sautee for about 5 minutes then add the ground pork sausage. Brown the meat. Turn off the heat and mix in the tomato paste, chipotle puree, chili powder, salt & pepper and cooked rice.
  5. Stuff the peppers with the filling. Stand the peppers up inside an non-greased baking dish. (Wrap the bottom of the peppers in tin foil if they look as it they might leak.) Drizzle a little bit of olive oil on top of the peppers. Bake for about 45 minutes. Option: Top peppers with cheese 10 minutes before removing from oven.
  6. Garnish with chopped cilantro and serve with a smoked porter! Cheers!
Share This Post
Tagged as , , , , , , , + Categorized as Beer & Food

Comments

5 Responses to “Cooking With Beer: Smoked Porter Stuffed Peppers”

  • Randy Clemens November 2nd, 2010 at 6:09 pm

    Sounds awesome! I’m going to have to try this but with some soyrizo in place of the sausage. Yummmmmmmm

  • Deirdre Reid November 2nd, 2010 at 6:12 pm

    I LOVE cooking with beer! And chipotle is one of my favorite ingredients — whatever I don’t use, I keep in the fridge or freezer for later. I bet linguica would be great in this recipe. I can’t get it here in NC but when I lived in Sacramento, I could. Yum, I would do unspeakable things for a smoked porter right now. So glad you’re posting recipes, Ashley, please keep doing that.

  • Ryan Tenney November 3rd, 2010 at 10:46 am

    This looks phenomenal, and I can’t wait to try it myself.

  • Paul Heimburg November 4th, 2010 at 10:16 pm

    Made this tonight, it rocked. I used Alaskan Smoked Porter, I couldn’t find Stone’s anywhere.
    If anyone is a numbers person such as myself, 1 regular bottle from a 22 oz bottle is 1.5 cups.

  • Abby November 12th, 2010 at 10:30 am

    I made these last night with Ithaca Gorges Smoked Porter and Field Roast Grain Meat Co’s (vegan) Mexican Chipotle sausage. Delicious! While I was apprehensive about boiling my new favorite beer, the outcome was outstanding. My peppers were small so I have plenty of leftover filling, which I’m planning to mix with black beans for burritos tonight. Thanks for a wonderful recipe.

Leave a Reply