Ingredients:

  • 4 large (approx. 1 lb / 450g) Anaheim peppers
  • 2 tbsp (30ml) olive oil
  • ½ tsp (3g) kosher salt
  • 2 cups (480ml) cooked Mexican rice
  • 1 can (15 oz / 425g) black beans, rinsed and drained
  • ½ cup (120ml) chunky salsa
  • ½ cup (60g) diced white onion
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) ground cumin
  • 1 ½ cups (170g) Monterey Jack cheese, shredded
  • ¼ cup (60ml) fresh cilantro, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the Anaheim peppers lengthwise, removing the seeds and membranes. Brush the interior and exterior with olive oil and sprinkle with salt. Place them cut-side up in a 9x13 inch baking dish and roast for 5–8 minutes to soften.
  2. In a large bowl, combine the cooked rice, drained black beans, salsa, diced onion, garlic, cumin, and cilantro. Fold in 1 cup (113g) of the shredded Monterey Jack cheese until the filling is tacky and evenly distributed.
  3. Spoon the rice and bean mixture generously into each pepper half, pressing down slightly to pack it in. Top each pepper with the remaining ½ cup (57g) of cheese.
  4. Bake for 15–20 minutes until the cheese is bubbly and mahogany-colored, and the peppers are tender when pierced with a fork.