Vegetarian Stuffed Poblano Peppers
Servings 6 servings
Calories
Ingredients
- 6-8 cups of water to boil peppers
- 4 poblano peppers halved, seeds removed
- 1 cup basmati rice
- 1 1/2 cups water
- 1 yellow onion copped
- 2 cloves garlic minced
- 1 tablespoon extra virgin olive oil
- 15 oz can black beans rinsed and drained
- 15 oz can fire roasted tomatoes
- 7 oz can of chopped green chiles
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1/2 cup salsa
- 6 oz shredded queso quesadilla cheese or cheese of choice
Instructions
- Preheat the oven to 350° F.
- In a large pot, bring 6-8 cups of water to boil. Add the poblano peppers and boil for 10 minutes.
- Remove the peppers from the hot water, cut in half and gently remove the seeds. Place the peppers in a baking dish and set aside.
- Cook the rice according to package directions.
- Meanwhile, in a large non-stick skillet heat the tablespoon of olive oil. Add the onions and cook for 2-3 minutes until soft. Add the minced garlic and cook for another minutes until fragrant.
- Add the cooked rice, black beans, green chiles, diced tomatoes, chili powder, cumin, oregano, salt, pepper and salsa to the skillet. Stir to incorporate.
- Spoon the filling into the prepared poblano peppers. if there is extra filling, you can place it in the baking dish surrounding the peppers, or you can eat it.
- Top with shredded cheese. Cover with foil and bake for 30 minutes until the peppers are soft and the cheese is melted.
- Serve with avocado, sour cream, green onions and salsa on the side.