Spicy Stuffed Mexican Peppers

Preheat your broiler.

Place peppers on a rimmed baking sheet and place under the broiler. Cook until all sides are darkened and charred, about 5 minutes each side. Remove pan from oven. Place peppers in a bowl and cover with plastic wrap or place in a brown bag and seal for 10 minutes to steam.

Meanwhile in a large skillet (use one with a lid—you’ll need it in a moment) over medium heat add olive oil, onions and garlic. Cook for about 30 seconds. Add the diced tomatoes, rice and water. Stir then cover and cook for about 15 minutes or until rice is cooked, stirring occasionally. I used instant rice here but cook the rice according to the instructions on your package.

Preheat oven to 350 F.

Add a bit of the enchilada sauce to the bottom of a 9×13 baking dish; set aside.

Add beans, corn and 1/4 cup of enchilada sauce to the rice mixture and cook until beans and corn are warmed. Remove from heat and set aside.

Carefully peel the blackened skin off of the peppers. Carefully cut a slit through the middle of the pepper horizontally. Do not cut completely through the pepper and do not cut all the way to the top or ends. With a small spoon take the seeds out of the peppers.

Fill peppers with bean and rice mixture and top with cheese. Lay peppers with cut side up in the prepared baking dish. Add remaining enchilada sauce over the top and bake in the oven for 15 minutes or until cheese is melted and sauce is bubbly.

Serve with sour cream and avocado if desired.