Stuffed Poblano Peppers Recipe

🧂 Ingredients

• 4-6 large poblano peppers

  (could be 8-10 depending on the size of the poblanos)
• 1 tablespoon vegetable oil
• 1 medium onion

  chopped
• 1 jalapeno pepper

  chopped (optional, for spicy – or use milder chopped green chilies)
• 5 cloves garlic

  chopped
• 1/2 lb ground beef

  8 oz/225g - you can also use ground turkey, chicken, pork or chorizo, sausage, tofu
• 14.5 ounce can black beans

  drained
• 14.5 ounces fire roasted tomatoes

  canned - or use diced tomatoes or tomato sauce
• 1 cup corn kernels
• 1 cup shredded cheese

  cheddar, Monterey jack, mozzarella, or a blend – I LOVE pepperjack for myself
• 1 tablespoon chili powder
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• Salt and pepper to taste
• 1 cup cooked white rice
• For Garnish. Fresh chopped parsley

  red pepper flakes

Instructions

• 1 Preheat your oven to 425°F (220°C).
• 2 Wash the poblano peppers, slice in half lengthwise, and scoop out the insides
  and discard. Set the peppers onto a lightly oiled baking sheet.
• 3 Roast the poblano peppers for 15 minutes to slightly soften. Remove from heat
  and set aside.
• 4 Heat the oil in a large pan to medium heat and add the onion and jalapeno
  pepper. Cook for 5 minutes to soften.
• 5 Add the garlic and cook 1 minute, or until the garlic becomes fragrant.
• 6 Add the ground beef and cook 5-6 minutes, breaking apart as you go, until cooked
  through.
• 7 Add the black beans, fire roasted tomatoes, corn, seasonings, and cooked rice.
  Stir together and cook another 5 minutes. Remove from heat.
• 8 Stir in half of the shredded cheese until incorporated.
• 9 Top each pepper half with the meat filling mixture, then top each with the
  remaining shredded cheese.
• 10 Roast the stuffed peppers for 10 minutes, or until the peppers are tender to
  your preference, and the cheese is nice and bubbly.
• 11 Cool slightly, garnish, and serve.

Nutrition Info