Mexican Bean Stuffed Peppers

With this recipe I officially renounce my dislike for stuffed vegetables.  Although, in my defense, neither tomatoes nor peppers are technically vegetables - I know, I know...I'm not buying it either! Oh well, I guess it just shows that we must always be open to different things, especially those that we think we don't like.

It wasn't bbq weather, so this recipe had to be adapted for indoor cooking.  I started grilling them from underneath, then transferred the heat to the top.  From the original recipe, I changed pinto beans to black beans - as I find them softer and more flavorsome.  I also substituted the yellow onion with spring onion, since they wouldn't be cooked, I thought raw yellow onion may be too strong.

The stuffed pepper halves were super yummy and I wish I had made two!  They were also really fast and easy to put together.  The cumin is a necessity for the 'mexican' flavor - but even without they would still be tasty.  The original recipe was a take on chiles rellenos and used poblano peppers.  Sadly, living in a country which has yet to truly embrace Tex-Mex, it is near impossible to find Mexican peppers, so I substituted a large sweet red pepper - which appeared similar.  I actually think the slight sweetness of the pepper worked well with the spicy filling, and the size held the filling perfectly.  

I can't wait until the weather improves and I can try this recipe on the bbq!

Mexican Bean Stuffed Peppers
serves 1

1 large sweet red pepper (or any other large chili) - halved lengthways

1/4 cup black beans - drained and rinsed

2 thin chillies - finely chopped

1 garlic clove - finely minced

2 spring onions - finely sliced

1/2 tsp cumin

1/4 cup grated cheese

pinch salt

Heat a grill pan over medium high heat and preheat grill to medium high.  Combine black beans, chillies, garlic, cumin, most of the cheese, salt, and most of the spring onions in a bowl.  Fill each half of the pepper with the mixture and lightly grill for a couple minutes in the grill pan.  Then put the peppers (still in the grill pan) under the grill for 10 minutes, then top with remaining cheese and grill until melted. Top with remaining spring onions.