-
1
Preheat your broiler.
-
2
Place peppers on a rimmed baking sheet and place under the broiler.
-
3
Cook until all sides are darkened and charred, about 5 minutes each side.
-
4
Remove pan from oven.
-
5
Place peppers in a bowl and cover with plastic wrap or place in a brown bag and seal for 10 minutes to steam.
-
6
Meanwhile in a large skillet (use one with a lidyoull need it in a moment) over medium heat add olive oil, onions and garlic.
-
7
Cook for about 30 seconds.
-
8
Add the diced tomatoes, rice and water.
-
9
Stir then cover and cook for about 15 minutes or until rice is cooked, stirring occasionally.
-
10
I used instant rice here but cook the rice according to the instructions on your package.
-
11
Preheat oven to 350 F.
-
12
Add a bit of the enchilada sauce to the bottom of a 9x13 baking dish; set aside.
-
13
Add beans, corn and 1/4 cup of enchilada sauce to the rice mixture and cook until beans and corn are warmed.
-
14
Remove from heat and set aside.
-
15
Carefully peel the blackened skin off of the peppers.
-
16
Carefully cut a slit through the middle of the pepper horizontally.
-
17
Do not cut completely through the pepper and do not cut all the way to the top or ends.
-
18
With a small spoon take the seeds out of the peppers.
-
19
Fill peppers with bean and rice mixture and top with cheese.
-
20
Lay peppers with cut side up in the prepared baking dish.
-
21
Add remaining enchilada sauce over the top and bake in the oven for 15 minutes or until cheese is melted and sauce is bubbly.
-
22
Serve with sour cream and avocado if desired.
