Mexican Chili Bean Stuffed Peppers
These make impressive, delightful entrees for a party – who doesn’t like their own portioned entree? Or, simply freeze extras and reheat for a quick meal for one.
- Preheat oven to 425. Cut tops off peppers, keeping stems in tact. Scoop out the ribs and seeds. Place peppers and tops cut-side-down on a sheet pan and roast in a 425 F degree oven until slightly brown, about 20 minutes. Remove from oven. Reduce heat to 350 F.
- Heat a large skillet over high heat. Add peppers and onions. Cook until well-browned, about 10-12 minutes, stirring every few minutes. If peppers start to burn, add water and reduce the heat slightly.
- Once peppers and onions are soft, add spices, garlic, and tomato paste. Cook another minute or two, just to toast the spices and darken the tomato paste.
- Add 2-4 tbsp. water to deglaze the pan, using a wooden spoon to scrape up any bits. Reduce heat to low, and cook until aromatic, about 5 more minutes (but you can keep this low saute for up to 20 minutes).
- Remove from heat. Stir in cilantro, salt, and pepper.
- Stuff each pepper with about 1 cup of the stuffing mixture. Place the peppers into a 350 F oven and heat until warm, about 10 minutes.