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1
Heat oven to 425 degrees F and line a rimmed baking sheet with foil.
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2
Halve jalapenos lengthwise, leaving the stems on (for looks and to use as a handle).
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3
Use a small, sharp knife to remove the seeds and white membranes, unless you like the peppers super hot.
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4
Use caution and gloves when handling jalapenos!
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5
Arrange jalapenos cut side up on the baking sheet and roast in the oven for 5 minutes.
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6
Rotate the tray, then roast for another 5 minutes, until skins are beginning to brown and blister.
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7
Remove peppers from the oven and reduce oven to 375 degrees F.
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8
To make the filling, mix cream cheese, 2/3 of the cheddar, black beans, scallions, salt and pepper in a bowl.
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9
You dont need to be delicatesome of the beans should get smashed.
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10
Fill each roasted pepper half with about 1/4 teaspoon of BBQ sauce, spreading it with the spoon to fill the bottom.
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11
Then use a regular spoon (the eating kind, not the measuring kind), to scoop out a heaping spoonful of filling along the long edge of the spoon.
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12
This makes it easier to just push the filling off the spoon and into the cavity of the jalapeno.
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13
Use the back of the spoon or wet fingers to push the filling down into the cavity.
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14
Continue filling the peppers, using up all the filling.
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15
Sprinkle with the remaining cheddar.
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16
Put peppers back in oven for 10 to 15 minutes, until filling is bubbly and cheese on top is starting to brown.
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17
Remove from oven.
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18
Serve alone, or with extra BBQ sauce, ranch, or chopped scallions.
