Stuffed Anaheim Peppers with Mexican Rice, Beans, Jack Cheese, and Guacamole
Servings 4
Equipment
- Baking Sheet
- 9x13-inch baking dish
Ingredients
- 4 Anaheim peppers
- Mexican rice and beans click here for the recipe
- Jack cheese shredded
- Guacamole click here for the recipe
Instructions
- Turn the oven to broil.
- Clean the Anaheim peppers and carefully slit them down the center (be careful not to go all the way through the pepper).
- Gently remove the seeds from the inside of the pepper. Line a baking sheet with foil, then place the pepper on top.
- Broil until peppers are blackened on all sides.
- Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes.
- Once the peppers are cool enough to handle, remove the blackened skin VERY CAREFULLY.
- Preheat the oven to 350 degrees. Coat a glass Pyrex dish with olive oil cooking spray.
- Place the roasted peppers in the dish.
- Carefully stuff each pepper with the Mexican Rice and Beans mixture.
- Top each pepper with the Jack cheese.
- Place in the oven and bake uncovered for 10-15 minutes or until the cheese is melted. Serve with guacamole. Enjoy.