Tacos with stuffed peppers and cheese

Ingredients:

• 6 small Cubanelle peppers (60-80 g each)
• 2 large plum tomatoes, halved lengthwise
• 1 small red onion, sliced ​​into 1cm thick rounds.
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, crushed
• 2 teaspoons chopped chipotle peppers in adobo sauce
• 1/4 cup coarsely chopped fresh cilantro leaves, plus extra for serving
• Juice of 2 limes
• 2 avocados
• 1.5 cups grated Monterey Jack cheese
• 12 corn tortillas, 15 cm in diameter.
• 3/4 cup sour cream

Preparation:

1. Preheat the grill to high heat. Slice the peppers in half lengthwise, trim off the tops, and remove the seeds. Drizzle the peppers, tomatoes, and onion slices with oil and sprinkle with 1/2 teaspoon of salt. Place the vegetables cut-side down on the hot grill and grill for 6-7 minutes, turning halfway through to create dark grill marks. Set the grilled pepper halves aside.
2. Place roasted tomatoes and onions, garlic, chips, cilantro, juice of 1 lime, and 1 1/2 tablespoons salt in a food processor and pulse 20 times to form a chunky salsa.
3. Cut the avocado in half, remove the pits, and scoop the flesh out into a medium bowl. Add the remaining lime juice and 0.5 teaspoon of salt. Lightly mash the avocado with a fork until a few large chunks remain.
4. Sprinkle about 2 tablespoons of cheese into each pepper half. Place a sheet of foil on the grill, large enough to accommodate all the peppers. Arrange the stuffed pepper halves on the foil. Cover the grill and grill until the cheese melts, about 4 minutes.
5. Grill the tortillas for 30 seconds to 1 minute per side, until grill marks appear. Wrap the tortillas in foil to keep them warm and soft.
6. To assemble the tacos, spread a little mashed avocado on a tortilla. Top with a stuffed pepper half, then a dollop of salsa, a dollop of sour cream, and a few torn cilantro leaves.