Spray pan with oil using Kitchen Spritzer. Place bell pepper halves, cut-side down, in pan. Cook 5-7 minutes. Using Chef’s Tongs, turn peppers over; cook an additional 10-15 minutes or until bottoms are charred.
Meanwhile for filling, remove stems from jalapeños and cut in half lengthwise. Using Core & More, carefully remove seeds and veins. Cut into chunks. Finely chop jalapeños with Food Chopper; place in Classic Batter Bowl.
Microwave, uncovered, on HIGH 5-7 minutes or until mixture is heated through, mixing well halfway through cooking. Remove from microwave; mix well.
Turn off heat under pan. Using Large Scoop, fill bell peppers with 2 rounded scoops of bean mixture. Sprinkle with remaining cheese. Let stand 5 minutes or until cheese begins to melt. Serve with additional salsa.
Large, uniform plump bell peppers work best in this recipe because they will hold the filling well and cook evenly.
Plant-Based Variation: Substitute 4 oz (125 g) cheddar-flavored vegan cheese (grated) for 6 oz (175 g) reduced-fat cheddar cheese in Step 4. In Step 6, top peppers with additional salsa instead of the additional cheese.
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