(Refrigerate
any remaining peppers in a jar, with brine to cover, for another use.)
Add
the remaining pepper jack cheese.
Repeat with
the remaining peppers.
Sprinkle the remaining cheese on the peppers in the crust, and cover with a layer of
the remaining peppers.
Add remaining salt,
remaining pepper, flour mixture, stock, lemon, and beans to pan; simmer 1 minute or until slightly thickened.
Season with the remaining 1/4 teaspoon of salt and
the remaining pepper.
Transfer
the remaining peppers to a blender and purée until smooth.
Thinly slice
the remaining pepper and add it to the bowl.
Scatter with
remaining peppers and onions, and bake for thirty minutes until top is golden.
Add
the remaining pepper - cumin powder and let it boil for a 4 - 5 minutes over medium flame.
5 Spoon the sweet potato chili into the bottom half of the pepper, sprinkle with the remaining cilantro leaves and top with
the remaining pepper half.