Stuffed Anaheim Peppers

Really, the guacamole is what makes this recipe work, so make sure you have a good guacamole recipe on hand. As you can see from the photo, I believe in slathering it on. :)

Stuffed Anaheim Peppers (serves 2)
Stuffed peppers:
4–5 Anaheim peppers (about 8 inches in length)
1 cup cooked brown rice
1 cup black beans
1/3 cup salsa (homemade is better than store bought)
salt and pepper

Toppings:
1 roma tomato, diced
2 TBSP pickled jalapeños (optional)
guacamole or diced avocado
more salsa

Preheat oven to 400° F. Bring a large pot of water to a boil.

Cut the ends off the Anaheim peppers, and then cut them in half the long way. Remove seeds. Put peppers in boiling water for about 5 minutes. Then drain and rinse in cool water. Shake as much water out of them as you can.

Cover a baking sheet in foil, and lay out the peppers. Mix together your stuffing ingredients (rice, beans, and salsa) in a bowl and stuff the pepper halves to the brim. Cover the peppers with another sheet of foil and place in preheated oven.

Cook for 15 minutes, then remove the foil and broil for 5 minutes. But watch them closely!

Then serve them with the toppings listed or your own favorite toppings. (Other ideas: cilantro, olives, green onions, hot sauce, cilantro lime dressing)
Inspired by Land O Lakes