Mexican Style Stuffed Peppers

What's a gluten and dairy loving gal that's avoiding her love suppose to do on Cinco de Mayo when a dollop or two of sour cream makes about everything taste more delicious? And when there are warm, soft, glutenous flour tortillas hugging the insides of tacos and enchiladas, making them oh-so-perfect? But make her own little pockets for celebrating, without feeling like she's missing out. And these came out really tasty and I didn't even miss the sour cream! Don't forget the wedges of lime, avocado and the extra cilantro! Now where's my Skinny Girl Margarita? Happy weekend and Happy Cinco de Mayo!

• 1 pound organic ground beef
• 4 cubanelle peppers
• 1 8oz. can seasoned tomato sauce, reserving 3 tablespoons aside.
• 2 tablespoons and 1 pepper from a 7 oz. can of chilpotle peppers in adobo sauce
• 1/4 cup water
• 1 cup cooked brown basmati rice
• 1 small shallot, minced about 2-3 tablespoons
• 1-2 garlic cloves, crushed and finely minced
• 1/2 cup good salsa
• 1 teaspoon olive oil
• fresh cilantro
• sea salt
• ground black pepper

Trim the stems if needed and half your peppers. Remove the seeds and membranes. Place them directly on the gas burner, until the outside is a little charred for a little extra flavor. Please be careful. Set them aside, using tongs. Combine the can of seasoned tomato sauce, 1 tablespoon of the adobo sauce and 1/4 cup of water and spread evenly in the bottom of a heavy bottomed 13x9 pan. Place the peppers in the bottom of the pan.

In a pan, combine the olive oil, shallots and garlic. Saute on low heat until soft and translucent. Add the beef, breaking it up with the back of a spoon. Add in the 3 tablespoons of the tomato sauce, 1 tablespoon of the adobo sauce and the pepper, minced. Add in more if would like a little more smoky heat. Keep stirring, until most of the beef is cooked through. Stir in the rice, salsa and the cilantro. I love cilantro, so I am never shy with it, so use as much as you like. Adjust the seasonings, adding hot sauce if you like. Next, stuff your peppers, packing in an even amount onto each pepper. Place in 350 degree pre-heated oven. Bake for about 30 minutes, until the peppers are fork tender. Makes 4 servings. Enjoy!

*Gluten free, if sauces are.