These were delicious and spicy - make sure you remove all the seeds and that the jalapenos are cooked all the way through or you might be in a bit of trouble! Or, take a small bite at first, rather than shoving the entire thing in your mouth as I did.... only to discover they were undercooked.
Ingredients:
12 medium jalapenos, pitted and seeded through top
1 1/2 cups sharp cheddar cheese
3/4 cup pinto beans
1/2 cup white rice
1/4 cup diced tomatoes
1/4 cup fresh or canned corn
1/8 cup cilantro, chopped
2 garlic cloves, chopped
1/4 tsp cumin
1/4 tsp coriander
1/4 tsp chili powder
1/4 tsp onion powder
salt and pepper, to taste
Directions:
I purchased this little gadget at the grocery store for like $5 bucks, but these could also be made in the oven (split in half would probably be easiest).
Pit the jalapenos by cutting the top off and using a small spoon to scoop out the seeds.
Reserve a little bit of the cheese to sprinkle on top. Mix all of the remaining ingredients in a bowl and add salt and pepper to taste. Stuff peppers to the top, then sprinkle the rest of the cheese over it.
Grill for about 30 minutes on medium high, indirect heat, or until peppers are fully cooked through.
Let cool for a few minutes and serve. Enjoy!
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