Stuffed Anaheim Peppers with Rice

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the Anaheim peppers in half lengthwise and scoop out the seeds and white membranes.
3. Place the pepper halves in a 9x13 inch baking dish and drizzle with 2 tbsp of olive oil.
4. Roast the peppers for 10 minutes to ensure they are tender.
5. Heat a skillet over medium heat and sauté the diced onion until translucent (about 5 minutes).
6. Stir in the minced garlic, cumin, and smoked paprika; cook for 1 minute until fragrant.
7. Fold in the cooked rice, drained black beans, and thawed corn.
8. Stir in the lime juice, salt, and black pepper, then remove from heat once heated through.
9. Spoon the rice mixture generously into each pepper half, pressing down slightly.
10. Top each pepper with a thick layer of shredded Monterey Jack cheese.
11. Bake for 20–25 minutes, or until the cheese is golden-brown and bubbling.
12. Garnish with chopped fresh cilantro before serving.