To prepare the peppers, slice one side of the pepper and use a spoon to take out the innards \ seeds and set aside. Next in a large sauce pan on high heat, pour one beer and a half cup of red wine vinegar and cook the peppers until soft and the a little caramelized.
Let everything cool to room temp before you assemble the peppers. Simply spoon in a little rice, then a hefty amount of meat filling. Top with a mix of fresh cheddar, motz, jalapeno and provolone cheese.
You want to back this for 20 min at 350 then broil off the top for a minute before they come out of the oven.
For an appetizer, you can top this with fresh beefsteak tomatoes and various dipping sauces. For a Mexican dinner, you can use enchilada sauce, or verda, or anything else you would like. This is excellent as a side or main dish.
This Is my basic stuffed pepper recipe, we have done many variations that are all excellent including a shrimp stuffing, Yellowfin Tuna, Sea Scallops, and chicken. ALL GREAT!
Try it you will like it!!!