12 Long, sweet peppers, any variety available, so long as hey have enough room to stuff (not bell-peppers)
2 cups uncooked rice
4 cups hot, salted water
1 1/2-2 cups pork sausage
2 large shallots
1 small hot-hot pepper
6 oz queso de campo (Mexican farmstead cheese)
1/2 cup molé sauce

Cook rice in the water until a little al dente. Chop shallots and the small hot-hot pepper finely. Place shallots, hot-hot pepper and pork sausage in a large pan and cook until shallots are translucent and the pork is done. Pour the cooked rice into the pan with the sausage. If there’s a little cooking water left, that’s fine. Cook until the rice is tender, all water has evaporated and everything is well mixed.

Pre-heat the oven to 400ºF. Cut off the tops of the stuffing peppers and remove the seed head. With a small spoon, stuff as much of the pork and rice mixture into the pepper as you can, using the back of the spoon in a circular motion. It’s okay if the pepper tears a bit. Just stop if it does and be gentle. Place the stuffed peppers in a roasting tin with a little lard or other handy oil. Cover peppers with the cheese and the molé sauce. Bake for 10-15 minutes, or until the peppers are hot and the cheese bubbles. Serve hot with a few sprigs of cilantro and/or slices of avocado, if available.

Serves 6.