Stuffed Peppers (or Burrito Filling)

Name: Stuffed Peppers (or Burrito Filling)
Cuisine: American, Mexican, Latin American
Ingredients: 3 bell peppers; Extra-virgin olive oil, for drizzling; Sea salt and freshly ground black pepper, to taste; 1 Tbsp extra-virgin olive oil; 2 garlic cloves, grated; 2 jalapeños, diced, plus more for topping, if desired; 2 scallions, chopped; 1 tsp lime zest; 1½ Tbsp lime juice; 1 tsp cumin; 1 tsp coriander; 1 tsp cayenne; 1 tsp sea salt; ½ cup cilantro, finely chopped; 3 cups cooked rice or quinoa; 1½ cups cooked black beans, drained and rinsed; 1½ cups cooked corn kernels; 1½ cups white cheddar cheese, grated; green chili (optional); Avocado slices or guacamole, for serving; Lime wedges, for serving

7 steps

Updated at: Sun, 21 Jul 2024 22:12:43 GMT

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Instructions

Step 1

Preheat the oven to 450 F and line a baking sheet with parchment paper.

Step 2

Slice the peppers in half lengthwise, remove the seeds and membranes, and place on the baking sheet, cut side up.

Step 3

Drizzle with olive oil, salt and pepper, and bake for 10 minutes. Discard any liquid that pools inside the peppers.

Step 4

Set the peppers aside.

Step 5

Prepare the filling: In a large bowl, mix the olive oil, garlic, jalapeños, scallions, lime zest, lime juice, cumin, coriander, cayenne, salt and cilantro. Fold in the rice, black beans and corn.

Step 6

Scoop the filling into the pepper halves and top with the cheese. Broil on high for 2 to 5 minutes, or until the cheese is bubbling and browned. Alternatively, bake at 450 F for 10 to 15 minutes.

Step 7

Serve with the avocado slices, lime wedges and jalapeños, if desired.