Preheat the oven to 425°F (220°C). Rinse and dry the bell peppers. Using a small knife, make a shallow slit down one side of each pepper (this helps steam escape) and remove any seeds only if they fall out easily; leave peppers mostly whole to hold the filling.

Make breadcrumb-cheese filling

In a bowl combine the whole-grain bread crumbs, grated Mexican-style jack cheese, minced garlic, chopped cilantro, 2 tablespoons olive oil, coarse salt, and black pepper. Stir until evenly moistened—the mixture should be moist but not soggy.

Stuff and bake

Gently open each pepper slit and spoon about 3 to 4 tablespoons of the breadcrumb-cheese mixture into the cavity, pressing slightly to compact. Place peppers on a rimmed baking sheet lined with parchment, drizzle a little olive oil over each stuffed pepper. Bake for 18–22 minutes until peppers are tender and filling is golden and cheese is melted. If you like a crisper top, broil for 1–2 minutes at the end, watching carefully.

Black Bean Puree

Blend the beans

While peppers bake, place the drained black beans, lime juice, ground cumin, smoked paprika, 2 tablespoons cold water, and salt in a food processor or blender. Pulse until mostly smooth, scraping down the sides as needed. Add additional water, 1 teaspoon at a time, to reach a thick but spreadable puree (about 2 tablespoons total).

Adjust seasoning and finish

Taste and adjust salt, lime, or spices as needed. Transfer puree to a bowl and stir in 1 teaspoon olive oil for a silkier mouthfeel. Keep warm or cover to serve at room temperature.

Roasted Olive Garnish

Roast the olives

Reduce oven to 400°F (200°C) if peppers are done, or roast the olives in the same 425°F briefly. Toss the halved olives with 1 tablespoon olive oil, orange or lemon zest, red pepper flakes, and fresh oregano or thyme if using. Spread the olives on a small baking sheet and roast for 8–10 minutes until hot and slightly blistered. Remove from oven and let cool slightly.

Finish olives

Taste and adjust seasoning; the olive mixture should be bright and slightly spicy. Set aside to garnish the finished dish.

To Serve

Plate the antipasti

On a large platter or individual plates, spread 1–2 tablespoons of black bean puree where each pepper will sit. Place a warm baked whole-grain stuffed pepper on top of each smear. Spoon a generous tablespoon of roasted olives alongside or on top of each pepper.

Garnish and serve

Scatter microgreens or baby arugula around the peppers, add toasted whole-grain crostini, and finish with a light drizzle of olive oil and a squeeze of lime or lemon. Serve immediately while peppers are warm and puree is at room temperature.