Stuffed Peppers

Stuffed Peppers

Ingredients:
2 tablespoons olive oil 1 teaspoon hot sauce
1 white onion, minced 1 teaspoon ground cumin
2 garlic cloves, minced 16-ounce can Bush’s vegetarian baked

Directions:
beans, drained but not rinsed
2 jalapeños, roasted (see the “Roasting
peppers” sidebar), seeded, and chopped 12 ounces shredded pepper jack cheese
1⁄bell pepper, roasted (see the “Roasting Salt and pepper, to taste
2
peppers” sidebar), seeded, and chopped
5 mild peppers, such as poblano or
1⁄cup fresh cilantro, minced Anaheim
2
1Preheat a grill set up for indirect cooking (see Chapter 2) to 400 degrees.
2Preheat a cast iron skillet over medium-high heat.
3Add olive oil, onions, garlic, jalapeños, and bell pepper.
4Sauté mixture until onions have softened.
5Lower heat and add cilantro, hot sauce, cumin, baked beans, and cheese.
6Add salt and pepper.
7Halve each of the five mild peppers and deseed them.
8Brush lightly with olive oil and season with salt and pepper.