Ingredients:

  • 4 large Anaheim peppers, halved lengthwise and seeds removed
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • 1 lb lean ground beef
  • 2 cups cooked Mexican rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • ¼ cup beef broth
  • 1 ½ cups Monterey Jack cheese, shredded
  • ¼ cup fresh cilantro, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the halved Anaheim peppers with olive oil and salt.
  3. Arrange the peppers cut-side down on a baking sheet and bake for 5–8 minutes to evaporate surface moisture.
  4. In a sauté pan over medium-high heat, brown the lean ground beef and diced onion until the meat is no longer pink.
  5. Stir in the minced garlic, cumin, smoked paprika, and chili powder, cooking for 1 minute until fragrant.
  6. Mix in the tomato paste and beef broth, stirring until the mixture forms a thick glaze that coats the meat.
  7. Fold in the cooked Mexican rice and black beans, then remove from heat and let cool slightly.
  8. Transfer the pre-seared peppers to a baking dish, cut-side up.
  9. Spoon the beef and rice mixture generously into each pepper cavity, pressing down slightly.
  10. Top each pepper with a heavy sprinkle of Monterey Jack cheese.
  11. Bake for 15–20 minutes, or until the cheese is bubbling and develops golden-brown spots.
  12. Garnish with fresh cilantro immediately after removing from the oven.