Social-distance Summer just got hotter with pecks of peppers, two ways!  Add fresh air and “bubble friends” for this backyard feast!

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During this time of social-distancing, my “Bubble Friends” and I have taken turns hosting Potluck Sunday suppers. 

The host couple picks the theme and the rest of us bring the appys, sides, and dessert. We gather together on our porch, back deck, kitchen table; wherever we can dine and raise a glass in the open air with good friends…Well, you get the picture.

Recently it was my turn. 

We’ve been in this social-distance bubble for quite some time, so when it was time to plan my dinner theme, my thoughts raced away from grilled steaks and barbecue. 

I was looking for something that was unexpected on a summer’s night. 

I started thumbing through my Sunday Best Dishes cookbook and paged right through to the Slow and Sly Supper chapter. I saw the picture for my Chili Roasted Short Rib dish and a light bulb went off.

Let’s stuff a pepper or two or three…and my dish was born!  The recipe follows, but what made the evening really special and what makes every potluck supper really special…..The friends who share your bubble. 

Give this dish a try.

Invite your Bubble Friends and ask them to bring a dish. Open the windows and enjoy!

Short Rib Stuffed Poblano Peppers

Ingredients

Serve these most delicious stuffed peppers with yellow rice and black beans for a hint of Mexico cuisine cooked in your very own kitchen.

10 to 12 beef short ribs, prepared as follows, shredded, tossed with sauce from pan

10 to 12 large poblano peppers (you can substitute with Anaheim peppers)

1 tablespoon olive oil

1 teaspoon kosher salt

½ teaspoon coarse black pepper

1 cup prepared enchilada sauce

4 ounces Queso blanco cheese, grated

4 ounces sharp cheddar cheese, grated

Serves:   6 to 8

Time:  All Day or Overnight Cuisine

Prepare the short ribs according to the Chili Roasted Beef Short Rib recipe written below. You can do this the night before or even several days in advance. Remove the meat from the bones and shred. Place the meat into a large bowl. Spoon the sauce that remains in the pan over the meat and toss to combine. You should have one big bowl of meaty, saucy rib meat.

Preheat the oven to 350°.  Slice one cut into the side of a pepper. Gently pull the pepper open and carefully remove the seeds and ribs. Place the peppers into a baking dish. Sprinkle with olive oil on the inside and out. Season with salt and pepper. Bake until the peppers just begin to soften, about 5 minutes.

Remove the baking dish from the oven. Carefully remove the peppers. Pour enchilada sauce into the bottom of the pan. Place some of the shredded Queso blanco cheese into the bottom of each pepper. Spoon the short rib meat into the pepper. Fill with as much meat as you can. Place the peppers back into the pan with the sauce and top with cheddar cheese. Place the dish back into the oven and bake until the cheese is melted, and the beef is warmed through.

Chili Roasted Beef Short Ribs (from Sunday Best Dishes)

Ingredients

Prepare these ribs in the morning and slow roast in the oven while you enjoy your Sunday afternoon. It’s melt in your mouth comfort with just a hint of heat.  

8 beef short ribs, about 3 to 4 pounds (choose ribs that are thick and meaty)

1 tablespoon chili powder

1 teaspoon kosher salt

½ teaspoon coarse black pepper

1 cup (or more) unbleached all-purpose flour for dredging

4 tablespoons olive oil

1 large red onion, diced, about 1 cup

2 large carrots, diced, about 1 cup

2 medium celery ribs, diced, about 1 cup

6 medium garlic cloves, peeled and thinly sliced, about ¼ cup

2 large jalapeno peppers, seeded and deveined, diced, about 2 tablespoons

1 750ml bottle red wine

1 quart homemade beef broth, or low sodium beef broth 

1 cup tomato paste

1 cup chili sauce

1 large chipotle pepper in adobo sauce, seeded and diced, about 2 tablespoons

2 cinnamon sticks

Chopped, fresh cilantro

Yield:   18 bite size cakes and about 6 large cakes

Time:  45 minute cuisine

Preheat the oven to 250°. Season the ribs with chili powder, salt, and pepper. Heat the olive oil in a Dutch oven (or large roasting pan) over medium high heat. Dredge each rib in flour, shaking off the excess. Place each rib into the oil and brown on all sides. Remove the ribs to a platter. Add the onion, carrots, celery, garlic, and jalapeno to the pan. Cook until the veggies are soft. 

Pour in the wine and beef broth. Stir in the tomato paste and chili sauce. Bring the liquid to a boil. Return the ribs and any juices on the platter to the pan. Bury the cinnamon sticks in the sauce.

Cover the Dutch oven with the lid (or place aluminum foil over the pan). Place the pan into the oven and cook until the meat is tender and pulling away from the bone, about 6 to 7 hours.

Remove the pan from the oven. Remove the cover. Place the ribs onto a platter and spoon the sauce over top. Garnish with chopped fresh cilantro.