Ingredients:

  • 6 large Anaheim peppers (approx. 1 lb / 450g)
  • 1 tbsp olive oil
  • 2 cups cooked long-grain white rice
  • 1 cup canned black beans, drained and rinsed
  • 1/2 cup chunky salsa
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup sour cream
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/2 cup shredded sharp cheddar cheese
  • 1 tbsp chopped fresh cilantro

Instructions:

  1. Preheat your oven to 400°F (200°C). Slice each Anaheim pepper lengthwise down one side and scrape out the seeds and membranes with a spoon.
  2. Brush the insides and outsides of the peppers lightly with olive oil and place them open-side up in a 9x13 inch baking dish.
  3. In a medium mixing bowl, combine the cooked rice, black beans, salsa, Monterey Jack cheese, sour cream, garlic powder, and smoked paprika. Stir until cohesive and season with salt.
  4. Spoon the rice mixture generously into each pepper, pressing down slightly so they are plump.
  5. Top each pepper with a pinch of shredded cheddar cheese.
  6. Bake for 20 minutes, or until the peppers have softened and the cheese is golden-brown and bubbling.
  7. Garnish with fresh cilantro before serving.