The beauty of these Stuffed Cubanelle Pepper Boats with Avocado Sauce is that although this particular combination may not be quite a Dominican thing, the flavors and ingredients are all familiar to us. And trust me on this: They go very well together. Better yet, this is very easy to make, makes a great one-pot meal, and requires no baking.
It’s the perfect summer dish.
Yeah, so I am kinda evading the elephant in the room: Where have we been? Whatever happened? Are we back?
The answers, in the same order are: Here. We needed a break. Yes.
Sorry for the long radio silence. I wanted to be back in time for our blog’s 17th birthday, which is in August. And frankly, I missed this, I missed you guys. This is not the first time I’ve had to take a break, I also did it sometimes around my pregnancy (13 years ago!), and when I lost my mom. This time round there was no life-altering event, so let’s just chalk it up to a mid-life crisis and never speak about it again. In any case, I’d like to thank you all for sticking around, it meant the world to us.
We have changes coming in our personal lives (all for the better) and it’ll take some time to sort things out, so most of our work will be in the background for a while. Please bear with us. We’ll try to catch up as soon as possible.
In the meantime, enjoy this dish. My family certainly did, and I’ve made it several times to try to cope with the inescapable, unbearable summer heat. I don’t serve anything else with it. It is, to us, a very complete, filling meal.
I hope you love it too.
Familiar tastes, spectacular presentation. These Stuffed Cubanelle Pepper Boats with Avocado Sauce are the perfect lazy, one-pot summer dish.
- 6 cubanelle peppers
- 3/4 lb minced beef (0.34 kg)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp pepper freshly cracked
- 1/4 tsp cumin (optional)
- 1 1/2 tsp salt (or more, to taste), divided
- 2 tbsp olive or avocado oil
- 1 tsp hot sauce (or more, to taste)
- 1 cup tomato sauce
- 1 cup riced or grated cauliflower
- 2 cups tomato sauce
- 1/2 tsp fresh oregano
- 1/2 tsp salt (or more, to taste)
- 1/2 tsp pepper (or more, to taste) freshly cracked
- 1 cup shredded sharp cheddar
- 1 large avocado
- 1/2 cup sour cream
- 1 tsp garlic powder
- 1/2 tsp salt (or more, to taste)
Halve all the peppers, leaving the stem. Clean out seeds and white veins. Rinse and set aside.
Season the meat with garlic powder, onion powder, 1 tsp of pepper, cumin and 1 1/2 of salt. Mix well.
Heat oil to medium heat, add in seasoned meat and cook stirring until it browns.
Add 1 tbsp of hot sauce and the tomato sauce. Stir. Reduce heat to low and simmer until the liquids have evaporated.
Mix in the cauliflower. Taste and add hot sauce, pepper and salt to taste, if necessary. Remove from the heat and set aside. We don't need to cook the cauliflower, this will happen later in the process.
Mix all the ingredients for the base sauce, adjust salt to taste. Pour into a large pan.
Stuff the peppers with the meat mixture, and place on the base sauce. Top with the cheese. Cover with a tight fitting lid. Simmer over low temperature until the peppers have softened, but are still firm enough to hold their shape (about 10 minutes).
Mix all the ingredients with a blender, taste and adjust salt to taste. Chill while peppers are simmering.
Serve peppers with chilled avocado sauce on the side.
You're going to be needing a very large pan to finish cooking this, at least 16" (30 cm) in diameter, 0r split into the two largest pans you have.