Recipe: Tropic King Cheddar stuffed Escamillo Pepper

Though of course we love enjoying our house favorite Imperial Saison, Tropic King, as brewmaster Gordon intended (liquid, served in a tulip glass), our neighbors at Longview Creamery create a delightful alternative way to enjoy Tropic King. The tropical fruit flavors of this beer contribute to a savory and tangy cheddar cheese. 

A cheese plate of Tropic King Cheddar served with Nita Crisp crackers is hands down our favorite quick snack, and is always available in the taproom for you to munch on while enjoying delicious beers. When we're not at work, employees have been known to experiment with different recipes using this cheddar. Below is a great seasonal stuffed pepper recipe. 

Tropic King Cheddar Stuffed Escamillo Pepper (photographed with butterscotch mole)

Ingredients:

4 Early Escamillo Peppers OR your favorite sweet peppers (topped and split)

½ cup white rice (uncooked)

1 cup yellow onion (diced)

1 jalapeño (seeded and diced)

5 strips thick cut bacon (chopped)

1 wedge Funkwerks Tropic King Cheddar (shredded)

Tomato (sliced)

Green Onion (chopped)

Salt

Pepper

 

Preparation:

In a large pan, over medium heat, cook the chopped bacon for 5-8 minutes until good color starts to form. Then add the diced onion, jalapeño and rice, stir frequently for 2 minutes to avoid the rice from sticking.

Then add 1 cup of water to the pan, bring to boil and reduce heat to a simmer. Cover for 28 min or until rice is done. Remove rice from heat and add salt and pepper to taste. 

Place prepared peppers on a lined cookie sheet. Take rice mixture and place evenly in peppers top with shredded Funkwerks Tropic King cheddar. Place stuffed peppers in oven set on broil for 5 to 7 min but watch carefully the broil setting can be tricky. Don’t burn.

Add sliced tomato and chopped onions on top as desired.

Enjoy with Tropic King or one of your other favorite Funkwerks beers!