Stuffed Anaheim Peppers w/Roasted Veggies & Black Beans
Oil an oven-safe pan, add peppers, and roast for 5 minutes.
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Add veggies to a sheet pan, and brush lightly with oil. Add cumin, paprika, and chili powder. Roast.
2
Flip peppers. Roast for another 5 minutes.
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Toss veggies after 10 minutes of roasting.
4
Split peppers on one side (like a pouch), and fill with slices of queso fresco.
5
Add salsa, grated Oaxaca cheese, and paprika. Then, broil until golden brown.
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While the peppers and veggies are roasting, place water, black beans and olive oil in a pan over medium-low heat.
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Add honey, beer, garlic, chili powder, cumin seeds, salt, and paprika. Simmer until liquid is reduced.
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Serve peppers with all the sides and enjoy!!
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See the full recipe at the link below, or visit www.savorharvest.com β¬‡οΈπŸ‘‡β¬‡οΈπŸ‘‡β¬‡οΈπŸ‘‡β¬‡οΈπŸ‘‡
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