Black Bean and Vegetable Stuffed Poblano Peppers
Servings 3 - 4
Equipment
- Baking Sheet
- Large Bowl
- 9 x 13-inch Baking Dish
Ingredients
- 1 (15-oz can) of black beans, drained and rinsed
- 1 cup of frozen yellow corn thawed
- 1 zucchini diced
- ½ cup of orange and yellow bell pepper diced
- ½ small yellow onion diced
- 1 large handful of grape tomatoes sliced
- 3 tbsp cilantro chopped
- 4 tbsp cotija cheese or Monterey Jack cheese, shredded, divided
- 1 large clove of garlic minced
- ½ tsp of cumin
- Dash of oregano to taste
- Crushed red pepper flakes to taste
- Sea salt and fresh cracked pepper to taste
- 3 poblano peppers
Serving:
- Guacamole
- Salsa
- Hot sauce
- Lime wedges
Instructions
- Make the filling by combining the black beans, corn, zucchini, bell pepper, onion, tomatoes, cilantro, all but 2 tablespoons of cotija cheese, garlic, cumin, oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste. Mix all ingredients thoroughly.
- Clean the poblano peppers and carefully slit them down the center (be careful not to go all the way through the pepper). Gently remove the seeds from the inside of the pepper.
- Turn the oven to Broil. Line a baking sheet with foil, then place the pepper on top.
- Broil until peppers are blackened on all sides. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes.
- Once the peppers are cool enough to handle, remove the blackened skin VERY CAREFULLY, without tearing the peppers.
- Preheat the oven to 350 degrees. Coat a 9 x 13-inch baking dish with olive oil cooking spray.
- Prepare the stuffed peppers by placing the roasted peppers in the dish. Carefully stuff each pepper with the black bean mixture. Top each pepper with the remaining cheese.
- Bake, uncovered, in the oven for 20-30 minutes or until the vegetables are tender and the cheese is melted.
- Serve with guacamole, salsa, hot sauce, and lime wedges.