Arvin Frank October 28, 2020 Fall Recipes
4 red bell peppers
Extra-virgin olive oil, for drizzling
1½ cups white cheddar cheese
Avocado slices or guacamole, for serving
Lime wedges, for serving
Sea salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 garlic cloves, grated
2 jalapeños, diced, more for topping, if desired
2 scallions, chopped
1 teaspoon lime zest
1½ tablespoons lime juice
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cayenne
1 teaspoon sea salt
½ cup finely chopped cilantro
3 cups cooked white jasmine rice
1½ cups cooked black beans, drained and rinsed
1½ cups corn kernels
1. Preheat the oven to 450°F and line a baking sheet with parchment paper. Place the pepper halves on the baking sheet cut side up. Drizzle with olive oil, salt, and pepper and bake 10 minutes. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside.
2. Make the filling. In a large bowl, mix together the olive oil, garlic, jalapeños, scallions, lime zest, lime juice, cumin, coriander, cayenne, salt, and cilantro. Fold in the rice, black beans, and corn.
3. Scoop the filling into the pepper halves and top them with the cheese. Broil for 2 to 5 minutes or until the cheese is bubbling and browned. Alternatively, continue baking at 450°F for 10 to 15 minutes until the cheese is melted. Serve with the avocado slices, lime wedges, and extra jalapenos, if desired.
- Vegan version: Skip the cheese. Don’t bake the peppers the second time, and serve them with guacamole or chipotle sauce.