Stuffed Hot Peppers with Roasted Veggies and Drunken Black Beans

I’ve made this recipe twice now. The first time, I followed the Stuffed Anaheim Peppers with Earthy Roasted Veggies and Drunken Black Beans recipe on SavorHarvest.com, but made one change. I didn’t have the cheese that it recommended so I substituted Monterey Jack for the Queso Fresco, and Cheddar in place of the Oaxaca cheese.

The recipe below is my reinterpretation of the dish. It substitutes butternut squash for sweet potatoes, and Marmite in place of nutritional yeast. I kept the Queso Fresco from the original recipe, but will continue using Cheddar for the Oaxaca cheese.

For the peppers

3 Anaheim or Poblano peppers
3.4 oz Queso Fresco, sliced long and thin
12 grams Cheddar cheese, grated
1 tsp olive oil
1/3 cup fresh salsa
1/8 tsp chili powder
1/8 tsp onion powder
salt and pepper to taste

For the roasted vegetables

3/4 lb butternut squash, cubed
2 large carrots, sliced
1/3 yellow onion, sliced
1 tsp olive oil
1/2 fresh garlic clove, minced
1/8 tsp chili powder
black pepper and sea salt to taste
1/2 tsp marmite

For the drunken black beans

5 oz black beans, drained but not rinsed
2 Tbl + 2 tsp water
1/3 cup beer
1 tsp honey
1/8 tsp paprika
pinch crushed red pepper flakes
1/2 tsp olive oil
salt to taste

Method

For the stuffed peppers

1. Preheat oven to 425ºF.
2. Lightly oil an oven-safe skillet or baking sheet.
3. Lightly brush the top of the peppers with olive oil.
4. Place peppers in oven and roast 5-7 minutes.
5. Flip peppers and place back in the oven for 5 more minutes.
6. Remove peppers from oven. Let cool enough that you won’t burn yourself and slice one side open to make a pouch. Scoop out the seeds as best you can, without damaging the pepper. You don’t have to get every single seed out.
7. Place slices of queso fresco inside each pepper. Make sure the cheese is fully pushed down to the bottom.
8. Top the now-stuffed peppers with salsa.
9. Sprinkle Cheddar, chili powder, onion granules, salt and pepper over the top.
10. Broil stuffed peppers for about 5 minutes, or until they are golden brown and bubbly.
11. Remove from oven.

For the roasted vegetables

1. Place butternut squash, carrots, and onions on a lightly oiled sheet pan.
2. Top with garlic, onion powder, chili powder, marmite, salt and pepper. Toss to coat.
3. Roast 15-20 minutes.
4. Add cheesey peppers to the pan and broil for a minute or two.

For the black beans

1. While peppers are roasting, drain (but don’t rinse) black beans and place in saucepan over medium heat.
2. Add water and beer and bring to a gentle simmer.
3. Add oil, honey, paprika, red pepper and salt.
4. Simmer over medium-low heat for 30 minutes, or until your veggies and peppers are finished broiling.

To serve

1. Divide black beans and roasted veggies into two bowls.
2. Top each with one and a half stuffed peppers.
3. Garnish with a fresh parsley, cilantro, or sliced scallions.

This recipe serves 2 people.
Approximately 404 calories each.