Serves 4
Ingredients
- 2 red, yellow or orange bell peppers
- 1 tablespoon chipotle flavored olive oil
- 1-2 cups of leftover stuffing
- 1 chayote squash, cut into ¼ inch dice
- ½ yellow onion, cut into ¼ inch dice
- 1 poblano pepper, cut into ¼ inch dice
- 1 can black beans, rinsed and drained
- 1-2 ears of corn, kernels scraped
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon – 1 tablespoon chipotle chili powder (to taste)
- 2 cups salsa verde or your favorite green enchilada sauce
- ½ bunch cilantro, roughly chopped
- ½ cup pepper jack cheese
- ¼ cup queso ranchero
Directions
Preheat oven to 350 degrees. Spray an 8×8 baking dish with oil. Cut each pepper in half vertically and place cut side up in the prepared dish.
Add the chipotle oil to a medium sauté pan over medium-high heat, add the onions and sauté until translucent, about 2-3 minutes. Add the chayote and poblano and sauté until softened, about 3 more minutes. Toss in the beans, corn and spices and sauté for about one more minute stirring to mix all ingredients thoroughly.
Mix onion mixture with leftover stuffing, chopped cilantro, pepper jack cheese and half of the salsa verde. Stuff into reserved peppers and top with queso ranchero. Pour the remaining salsa verde in the pan around the peppers.
Bake peppers in the preheated oven 30-45 minutes until they are warmed through, the peppers are soft and the queso ranchero is melty and toasted.