4 red bell peppers, stem kept in tact, sliced from top to bottom splitting the stem in half, seeds removed

2 tablespoons olive oil

1, 15-ounce can black beans, kept in liquid

1/2 teaspoon ground cumin

2 cups cooked Spanish rice, still hot

1, 14-ounce can enchilada sauce, best quality possible

2 green onions, thinly sliced

1, 10-ounce package cotija cheese, crumbled

Optional garnish:

sour cream, as desired

freshly chopped cilantro

Method:

To prepare the bell peppers:

1.   In a medium size bowl, add bell peppers and olive oil using your hands to fully coat.

2.   Preheat a grill pan or BBQ over medium – high heat until hot, approximately 1 – 2 minutes. Add bell peppers and allow to cook until grill marks appear, approximately 6 minutes. Flip and cook the second side until grill marks form, another 5 – 6 minutes. Set to the side.

To prepare the beans:

3.   In a small saucepan, add beans and cumin. Using a wooden spoon or rubber spatula, combine until heated through.  

To assemble:

4.   In each roasted bell pepper, evenly divide rice, beans, a drizzle of enchilada sauce, Cotija cheese, green onions and if using, sour cream and cilantro to finish.

5.   Serve while hot!

Kitchen Note: For a little variety, consider using a combination of yellow, orange and red bell peppers.