Chipotle Black Bean and Corn Stuffed Peppers with Cilantro Lime Crema

Ingredients

• 3 large bell peppers, halved lengthwise and seeded
• 1 can black beans, drained and rinsed
• 1/2 cup corn kernels
• 1 tbsp minced chipotle peppers in adobo
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 cup shredded Mexican cheese blend
• 1/2 cup Greek yogurt
• 2 tbsp fresh lime juice
• 1/2 cup chopped cilantro
• Salt and black pepper

Steps

1. Heat the oven to 400F (200C). Rub the pepper halves with a little of the oil and a pinch of salt.
2. Set them cut side down on a sheet pan and roast for 15 minutes. Pre-roasting is essential: raw halves stuffed and baked stay crunchy and leak water into the filling.
3. Heat the remaining oil in a skillet over medium heat and cook the garlic and cumin for 30 seconds, until fragrant.
4. Add the black beans, corn, and chipotle and cook for 6 to 8 minutes, mashing about a third of the beans against the pan, until the mixture is thick and holds together on a spoon.
5. Season the filling well with salt and pepper, then blend the yogurt with the lime juice, half the cilantro, and a pinch of salt for the crema.
6. Turn the peppers cut side up, pack the filling in generously, and scatter the cheese over the tops.
7. Bake for 15 to 18 minutes, until the peppers are tender at the edge of a knife and the cheese is melted and browned in patches.
8. Rest for 5 minutes, then drizzle with the cilantro lime crema and finish with the remaining cilantro.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.