Photo by Karen Hermann
SERVES 4
1 tablespoon olive oil
4 large bell peppers, tops removed and seeds and membrane scooped out
½ medium yellow onion, chopped
2 large garlic cloves, minced
2 chipotle peppers in adobe sauce, seeds removed, minced
1 cup frozen corn, optional
1 15-ounce can black beans, rinsed and drained
1½ cups grated cheddar or Mexican cheese blend, divided
1 cup cooked rice
1 14-ounce can fire-roasted diced tomatoes, drained
Chopped fresh parsley or cilantro
Sliced avocado
Preheat oven to 400 F. Spray an 8-by-8-inch or 9-by-9-inch baking dish (depending on the size of the peppers) lightly with olive oil. Arrange peppers cut side up in baking dish. In a medium skillet, heat oil over medium heat and sauté onions. Add garlic and cook an additional minute. Add chipotle peppers, corn and beans and cook until heated through. Remove from heat and add 1 cup cheese, rice and tomatoes and stir to combine. Let cool slightly. Divide mixture among peppers and top with remaining cheese. Bake for 20–30 minutes until peppers have cooked and cheese has melted. Garnish with chopped parsley and serve with avocado slices.
Chef’s Tip
Do not discard the tops of peppers. Chop and add to the onions while sautéing.
___
Related stories
Easy one-pan dinners—Under the gun to get a complete nutritious-and-delicious dinner on the table in no time flat? These one-pan dinners are just what you need.
Five-ingredient meals—Get dinner on the table fast with these quick and easy meals that are guaranteed to please.
Chef Belinda’s one-pan chicken dinner—If you love to cook but hate doing dishes, check out this video recipe for Chef Belinda Smith-Sullivan’s convenient approach to a satisfying chicken dinner.