Whatever their rating on the Scoville scale, seasonal, fresh-picked peppers grown by local farmers put smiles on our faces and flavor in our meals.
Stuffed Bell Peppers
INGREDIENTS
- 4 Bell Peppers
- 1 T. Olive Oil, plus more for drizzling
- 1 tsp. Sea Salt, plus more for taste
- Black Pepper, ground
- 2 Garlic Cloves, grated
- 2 Jalapeños, diced
- 2 Scallions, chopped
- 1 Lime, zested and juiced
- 1 tsp. Cumin
- 1 tsp. Coriander
- 1 tsp. Cayenne
- ½ C. Cilantro, finely chopped
- 3 C. Rice, cooked
- 1½ C. Black Beans, drained and rinsed
- 1½ C. Corn
- 1½ C. Cheddar Cheese
INSTRUCTIONS
- Preheat oven to 450°F. Slice peppers in half lengthwise, removing the seeds and membranes, and place cut side up on the baking sheet. Drizzle with olive oil, salt, and pepper and bake for 10 minutes. Pour out any liquid that pools inside the peppers then set peppers aside.
- In a large bowl, mix olive oil, seasonings, garlic, lime zest and juice, jalapeños, scallions. Add the rice, black beans, and corn.
- Scoop filling into pepper halves and top with cheese. Broil for 2 to 5 minutes or continue baking at 450°F for 10 to 15 minutes until the cheese is melted and bubbling.
- Serve with avocado slices, lime wedges, or extra jalapenos, if desired.