Ingredients:

  • 4 large Anaheim peppers (approx. 1 lb / 450g)
  • 1 tbsp extra virgin olive oil
  • 1 (15 oz / 425g) can black beans, drained and rinsed
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/4 cup plain Greek yogurt
  • 1 tbsp fresh lime juice
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice the Anaheim peppers lengthwise, removing the seeds and membranes. Brush the insides and outsides lightly with olive oil and season with a pinch of salt. Arrange them cut-side up on the sheet.
  3. In a mixing bowl, partially mash the black beans with a fork, leaving some whole for texture.
  4. Stir in the Greek yogurt, lime juice, cumin, smoked paprika, garlic powder, salt, and pepper.
  5. Fold in the shredded cheddar cheese until the mixture is well-combined and holds its shape.
  6. Spoon the black bean mixture generously into each pepper half, pressing down slightly to ensure they are packed.
  7. Roast in the oven for 18–20 minutes, or until the pepper edges are slightly charred and the cheese is bubbling and golden-brown.