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1
Saute chopped onion in a skillet over medium heat until translucent.
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2
Add the chipotle into the onion and cook for one minute.
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3
Add the can of black beans (drained but not rinsed).
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4
I wanted to keep some of the starchiness so that the filling wouldnt be too lose.
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5
Cook for 2 minutes before adding the can of corn.
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6
Add the diced tomato to the mix.
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7
Again, I didnt want to the filling to be too runny so I scooped the tomatoes out of their juices before adding.
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8
Some tomato water is perfectly fine and the rice will help absorb any extra liquid.
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9
Check seasoning and add salt and pepper.
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10
Lastly, add the cooked rice.
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11
I used day old rice, but you can make it fresh for this recipe if you like (make it before you start the filling so you arent waiting).
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12
Combine everything well and turn off the heat.
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13
To prepare the banana peppers for the filling, cut off the tops and slice down the length of one side, being careful to keep the pepper intact.
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14
Remove the seeds and ribs to create maximum space for stuffing.
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15
Preheat oven to 350 F and get a walled ceramic baking tray ready.
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16
Now begin stuffing!
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17
Make sure to get some filling all the way to the point of each pepper.
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18
Lay each pepper in the tray, alternating skinny to fat ends.
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19
Pop dish in the hot oven for 30 minutes and they will be perfect!
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20
The top layer of the stuffing will have a little crunch and the peppers will be nice and soft.
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21
Serve with a small side, like plantain chips and a fresh squeeze of lime.
