Southwestern Stuffed Peppers
If you are cooking these peppers in a Char-Broil Big Easy you'll need a
bunk bed basket
to be able to cook all 6 pepper halves at once.
Based on a recipe from Chile Pepper Magazine December 2015
16 ounce jar salsa, divided, if cooking in the oven
OR 1 cup salsa
if cooking in a Char-Broil Big Easy
minced (I used jalapenos, but you can use whatever pepper you wish)
shredded habanero jack cheese
plus more for garnish
15 1/2 ounce can beans (black beans, kidney beans, pinto beans, whichever you prefer), rinsed and drained
Salt and pepper to taste
halved lengthwise, seeded, with membranes removed
chopped, for garnish
Cooking in the oven
Preheat oven to 400 F if cooking in the oven
Evenly spread out half of the salsa in the bottom of a casserole dish.
Cooking in the Big Easy
Fire up your Char-Broil Big Easy.
In large bowl, combine remaining (all if cooking on the Big Easy) salsa with the hot pepper, mushrooms, spinach, cheese, sour cream and beans.
Add the beaten eggs and season with salt and pepper. Mix well.
Fill pepper halves with egg mixture. Place in casserole or Big Easy and bake/cool for 35 minutes.
Serve garnished with more cheese and chopped fresh cilantro, if desired