Recipe courtesy of Capay Valley Farm Shop
3–4 Anaheim chili peppers, tops sliced off and seeds removed
2 cups cooked rice
1 cup fresh tomatoes (any kind), chopped
2 cloves chopped garlic
1 can of black beans, liquid drained
½–¾ cup queso fresco or Monterey jack cheese, grated
½ cup onion, diced (optional)
½ bunch cilantro, chopped (optional)
Salt and pepper to taste
- Preheat oven to 350°F. While the rice is cooking, prepare the peppers and chop other ingredients.
- Mix the beans and other ingredients with rice.
- Spoon the mixture into the cavity of each whole pepper.
- Bake on a lightly oiled baking sheet for 45 minutes.
- Allow to cool a few minutes before serving.
- Top with salsa, sour cream and/or lime juice.
Serves 3–4. Prep time, 10–15 minutes; cook time, 45 minutes.
Cook’s notes: Some people prefer to roast their chili peppers before stuffing, which adds another layer of flavor and makes for more tender peppers. If you don’t have the time, skip this step, and it will still be delicious! Anaheim chili peppers are typically mild but can sometimes range into spicier realms. They can also be dipped in egg batter and used for chile rellenos or finely chopped and added to salsa, chili beans, rice dishes, stir-fries, and more.