Instructions

• 1

  Place Anaheim peppers on a hot pan or over a gas grill uncovered to blister the peppers for about 8 minutes. Place in a food-safe plastic bag, close, and let stand for 10 minutes. Remove the skins and cut lengthwise to discard the stems and seeds.

• 2

  Cook Kevin’s Chicken Chile Rojo according to stove top instructions on the package. Set aside. Mix together corn, black beans, cheese, carrot, and cilantro in a bowl and season to your liking.

• 3

  Mix in the Kevin’s Chicken Chile Rojo to the filling.

• 4

  Stuff the peppers with the filling and bake in 400F oven for 10 minutes.

• 5

  Enjoy and serve!