I like to stuff stuff. Chicken, turkey, tacos, bras, cookies, potatoes, brownies, bellies… any old thing, really.
It’s almost always a fabulous idea (well, not the bra one). Take these skinny red peppers for example. They would have been happy, relieved even, to just sun themselves on the grill and mingle with black beans and rice. But how could I let them? They had such stuffing potential. Instead I slowly simmered and spiced black beans with onions and garlic, stirred in sweet corn, and spooned the mixture inside the bellies of the peppers. And because cheese makes all of life more lovable, I introduced the peppers to Colby Jack and set them under the broiler until a greasy sheen rippled across their tops. I slipped a fork into their gooey centers while they sat, cooling, in the pan upon my counter, and the spices salsa danced across my tongue.
So go. Make them and eat them piping hot from the oven with sour cream and a glittering of minced fresh cilantro, and I will have indirectly stuffed you too. See how this works? Don’t fight it. I’ve got a stuffing fetish.
Spicy Black Bean Stuffed Peppers
Preheat your oven to 400°F. You’ll need two small peppers. I used long, sweet red peppers because I loved their funky skinny shape, but use any peppers you’d like.
Cut a long slit, lengthwise, along the center of each pepper. Roast for 15 minutes, until the skins are beginning to blister and soften.
Heat olive oil in a medium sauce pan set over medium heat and add your chopped onion. Saute for 3 minutes, until it begins to soften and turn translucent.
Add the garlic and stir constantly for 30 seconds, just until fragrant.
Add your drained and rinsed black beans along with 1/4 cup water.
Stir in your spices.
Cover, set the heat to low, and let the beans simmer in spices for at least 15 minutes but the longer the better.
After simmering, the beans should be thick and slightly mushy.
Add corn and stir to combine.
Divide the bean mixture into each pepper and sprinkle them with Colby Jack cheese. Broil for 3 minutes, or until the cheese is melted and bubbling.
Spicy Black Bean Stuffed Peppers
- 2 small peppers- any kind you’d like
- 1/2 medium sized onion, diced
- 1 clove garlic, minced
- 1 TBSP olive oil
- 1, 15 oz can black beans, drained and rinsed
- 1/4 cup water
- 2 tsp cumin
- 2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- pinch cayenne pepper for a little heat
- 1/2 cup sweet corn
- 1/2 cup shredded Colby Jack cheese, or any cheese you like
- fresh cilantro, salsa, and sour cream for serving
- Preheat oven to 400°F. Cut a slit through the entire length of each of your peppers. Place them on a baking sheet and roast for 15 minutes, until the skins are softened and beginning to blister.
- Heat olive oil in a small saucepan set over medium heat. Add your onion and saute for 3 minutes, until beginning to soften and turn translucent.
- Add garlic and stir constantly for 30 seconds, until fragrant.
- Stir in your black beans along with the water.
- Add your cumin, chili powder, paprika, salt, and cayenne. Stir, cover the pot, reduce the heat to low and simmer the beans for at least 15 minutes, but up to 30 minutes.
- Stir in corn. Divide the bean mixture evenly among the two peppers and sprinkle with cheese.
- Broil for 3 minutes, until the cheese is melted and bubbling. Garnish with fresh cilantro, salsa, and sour cream if you’d like.