Cheesy Vegetarian Stuffed Peppers

1. 1
   prep · ~50 min

   Cook the black beans.

   1.Drain soaked black beans and add to a saucepan with 3 cups water and 1 pinch salt.

   2.Bring to a boil over high heat, then reduce to a simmer.

   3.Cook until tender but not mushy, about 45-50 minutes. Drain and set aside.

   TIPBeans should hold their shape but mash easily when pressed between your fingers.
2. 2
   prep · ~20 min

   Cook the rice.

   1.In a pot, bring 2 cups water and 1 pinch salt to a boil.

   2.Add rinsed basmati rice, stir once, reduce heat to low, and cover.

   3.Cook for 15 minutes until water is absorbed and rice is tender. Fluff with a fork and set aside.

   TIPDon't peek while the rice cooks — lifting the lid releases steam and leads to uneven cooking.
3. 3
   prep · ~10 min

   Preheat oven and prepare the peppers.

   1.Preheat oven to 375°F (190°C).

   2.Slice the tops off the 4 bell peppers and remove the seeds and membranes. Dice the edible pepper from the tops and set aside.

   3.Blanch whole pepper shells in boiling water for 3 minutes, then drain upside down on paper towels.

   TIPA 3-minute blanch gives peppers a head start so they soften in the oven without getting mushy.
4. 4
   saute · ~15 min

   Make the filling.

   1.Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, 3-4 minutes.

   2.Add minced garlic and diced bell pepper tops. Cook for 2 minutes.

   3.Add chopped tomatoes, cumin powder, smoked paprika, black pepper, and 0.25 tsp salt. Cook until tomatoes soften, 3-4 minutes.

   4.Fold in cooked rice, cooked black beans, and corn kernels. Stir until well combined and heated through, 2 minutes.

   5.Remove from heat and fold in half the shredded cheddar cheese.

   TIPMixing some cheese directly into the filling creates creamy pockets throughout, not just a melted cap on top.
5. 5
   assemble · ~5 min

   Stuff the peppers.

   1.Stand blanched pepper shells upright in a baking dish. They should fit snugly so they don't tip.

   2.Spoon filling into each pepper, packing it gently down to the bottom. Mound extra filling on top.

   3.Sprinkle remaining shredded cheddar cheese evenly over the tops of all four peppers.

   TIPIf peppers wobble, prop them against each other or crumple a little foil around the bases in the dish.
6. 6
   bake · ~30 min

   Bake the stuffed peppers.

   1.Cover the baking dish loosely with foil and bake for 20 minutes at 375°F.

   2.Remove foil and bake uncovered for another 10 minutes until the cheese is bubbly and golden, and the peppers are tender with slightly charred edges.

   TIPAim for peppers that are fork-tender but still hold their shape — if they slump flat they're overcooked.
7. 7
   garnish

   Garnish with chopped cilantro and serve hot.

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