When I am knee deep in vegetables in September, I rely on a recipe like this one. It is quick to prepare, using simple pantry ingredients like black beans, rice and ancho chili pepper, and the remaining ingredients come from your garden or farm-fresh vegetables. I like to use kale as the sauteed green in this dish, but feel free to substitute Swiss chard or beet tops. Thick-walled, farm- fresh bell peppers are perfect in this recipe, but poblanos are equally delicious and add a smoky, spicy element. So when you are at the farmers market in the fall and you spy those big, beautiful, colourful, delicious peppers, don't hesitate to pick them up. Your family will be thrilled when you serve them up in this recipe.
4largebell peppersred, orange, yellow, green or a combination
119 fluid oz canblack beansrinsed and drained
2cupswhite ricecooked
4clovegarlicminced
4cupskalerinsed, stemmed and chopped
1earcornniblets removed
½cupred onion chopped small dice
2tspchili pepperI like to use ancho chili pepper
1tspkosher salt
½tspblack pepper
1tbspolive oil
2cupscheeseshredded
Instructions
Preheat oven to 425°F.
Rinse peppers, cut in half and remove the seeds. Place them on a rimmed baking sheet lined with tin foil.
Heat the oil in the frying pan on medium-high heat. Add the red onion and cook for 2-3 minutes. Add the garlic and cook for 1 minute longer. Stir frequently.
Add the chili pepper and stir. Heat for 30 seconds. Add the corn and chopped kale. Stir and heat for another 2 minutes or until the kale has wilted. Add the beans. Stir to combine.
Add the cooked rice and stir to combine. Cook for another 3 minutes. Continue to stir to combine. Season with salt and pepper.
Fill the halved peppers, distributing the filling evenly. Put the baking sheet with the peppers into the 425°F oven for 12 minutes.
Remove the cooked peppers and top with cheese and return to the oven for an additional 12 minutes or until the cheese is melted and browned.