Vegetarian Stuffed Anaheim Peppers

Ingredients

• 4 large Anaheim peppers
• 1.5 cups Cooked quinoa or rice
• 1 can (15oz) Black beans, drained and rinsed
• 0.5 cup Frozen corn kernels
• 1.5 cups Shredded Monterey Jack cheese
• 0.5 cup Salsa verde
• 1 teaspoon Ground cumin
• 0.5 teaspoon Smoked paprika
• 1 tablespoon Olive oil
• 0.25 cup Fresh cilantro, chopped(optional)

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

2. 2

   Slice each Anaheim pepper lengthwise from stem to tip and carefully remove the seeds and membranes while keeping the stem intact.

3. 3

   In a large mixing bowl, combine the cooked quinoa, black beans, corn, salsa verde, cumin, and smoked paprika.

4. 4

   Fold in 1 cup of the shredded cheese and the chopped cilantro into the filling mixture.

5. 5

   Stuff each pepper half generously with the filling and place them cut-side up in the prepared baking dish.

6. 6

   Drizzle the outsides of the peppers with olive oil and sprinkle the remaining 0.5 cup of cheese over the tops.

7. 7

   Cover the dish with foil and bake for 20 minutes; then remove the foil and bake for another 10 minutes until the peppers are tender and the cheese is bubbly.

8. 8

   Let the peppers rest for 5 minutes before serving with extra salsa or sour cream if desired.