Mexican Stuffed Peppers
4 red bell peppers, halved lengthwise, stems and seeds removed
4 cups chicken stock
2 Tbsp oil
1 white or yellow onion, diced
2/3 cup arborio rice (really any rice works if you don’t have arborio)
¼ cup harissa
2 ears corn, husks removed and kernels cut off into a bowl
1 can black beans, drained and rinsed
1 can hominy, drained and rinsed
Salt to taste
½ cup sharp cheddar cheese, grated
½ cup Monterey jack cheese, grated
½ cup sour cream or plain Greek yogurt
½ cup crumbled queso fresca
Avocado, cilantro, limes, pepitas for serving
Preheat oven to 350. Line a baking sheet with foil and lay the pepper halves skin side down. Roast for 1-3 hours until they are soft.
Pour the chicken stock into a sauce pan and heat over medium-low heat.
Heat oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until they begin to soften, about 5 minutes. Add the rice and harissa and mix well. Add corn kernels, black beans, hominy and a pinch of salt and mix well.
Add a ladle full of broth to the pan, and stir frequently until fully incorporated. Repeat until broth is gone and rice is cooked through (20-30 minutes).
Turn off heat and stir in cheese until fully incorporated, then stir in the sour cream.
Once the peppers are cooked to your desired doneness, spoon the rice and bean mixture until each pepper half is full to the brim. Sprinkle with queso fresca and put under the broiler for 30-60 seconds to brown the cheese.
Serve immediately with avocado, cilantro, limes and pepitas.
