Bev's Recipe Collection

• 9 bell peppers
• olive oil
• 6 garlic cloves, minced
• 1 medium jalapeno, finely diced
• 6 green onion, chopped
• 3/4 C cilantro, chopped
• 1 T lime zest
• 1/4 C lime juice
• 1 t cumin
• 1 t coriander
• 1 1/2 t salt
• 3/4 t cayenne
• 3 cans black beans, drained and rinsed
• corn kernels, any amount (canned or frozen) (Just run water over the frozen corn.)
• cheddar cheese, grated
• avocado slices or guacamole for serving
• tortilla chips

Slice the peppers in half lengthwise, remove the seeds and membranes, and place on a parchment-lined baking sheet cut side up. Drizzle with olive oil. Sprinkle with salt and pepper. Bake for 10 minutes at 450 degrees. Discard any liquid that pools inside the peppers. Set the peppers aside.

In a large bowl, mix 1/4 C olive oil and other ingredients through cayenne. Fold in the black beans and corn. Fill the peppers with this mixture. Top with cheese and bake at 450 degrees for 10-15 minutes. (10 minutes in convection oven.) Serve with the avocado slices and tortilla chips.

adapted from: Costco Connection, January, 2024

• 2 1/2 pounds chicken
• 4 T butter, divided
• 4 T sesame oil, divided
• 2 t minced garlic
• 1/2 C soy sauce
• 2 T brown sugar
• 1/2 lemon, juiced
• salt and pepper to taste

Cut chicken into bite-sized pieces; sprinkle with salt and pepper. Heat a wok or large skillet over medium-high heat, add 2 T butter and 2 T sesame oil and let it start to bubble. Immediately add the chicken. Once it browns, flip it over to brown the other side while adding garlic, soy sauce, brown sugar, and the remaining 2 T of butter and sesame oil; stir.

Turn the heat down to medium and simmer until the chicken is cooked through. Squeeze 1/2 lemon over the chicken. Serve with rice and zucchini.