These colorful bell peppers hold a warm blend of sweet potatoes, beans and brown rice.
Lightly coat an 11-by-7-inch baking dish with cooking spray.
Cut about 14 inch off tops of 6 peppers; remove and discard ribs and seeds.
Photo:Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
Coarsely chop the pepper tops, discarding stems; set aside the chopped peppers (about 12 cup).
Let stand at room temperature until cool enough to handle, about 10 minutes.
Leave the oven on.
Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
While the peppers cool, heat 1 tablespoon oil in a large Dutch oven over medium heat.
Reserve 2 tablespoons scallions.
Stir in 1 cup cheese; remove from heat.
Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
Top with the remaining 1 cup cheese.
Sprinkle with the remaining 2 tablespoons scallions and 12 tablespoon cilantro.
Frequently Asked Questions
If you have leftovers, they heat up nicely in the microwave.
Heami Lee, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keeley
Cook them on High for about 2 minutes or until warmed throughout.
Prebaking the peppers helps soften them and lets out some of their moisture so the filling doesnt get soggy.
They should be just slightly soft.
Its best to bake them cut-side down so they hold their shape.
If you dont like spice, use canned diced tomatoes without green chiles.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
