Stuffed Jalapeno Peppers with Black Beans

Instructions:

1. Slice the jalapeños in half lengthwise and use a paring knife or small spoon to scrape out the white membranes and seeds.
2. Lightly brush the insides of the peppers with olive oil to prevent them from becoming soggy.
3. In a medium bowl, beat the softened cream cheese until smooth.
4. Fold in the mashed black beans, shredded cheddar, minced garlic, smoked paprika, and cumin.
5. Stir in the salt and black pepper until the mixture is a uniform, pale orange color.
6. Spoon the mixture into each pepper half, filling them generously but leaving a 2mm gap at the top for expansion.
7. Place peppers on a parchment-lined baking sheet and bake at 400°F (200°C) for 18–20 minutes until the skins are blistered and charred.
8. Garnish with fresh lime juice, chopped cilantro, and a pinch of flaky sea salt before serving.