Name: Stuffed Poblano Peppers Recipe
Total time: 40 min
Yield: 4
Cuisine: Mexican

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This stuffed poblano peppers recipe is a wonderful light summer dinner If you can't find poblanos, bell peppers would also work here. 

How to make Stuffed Poblano Peppers Recipe

Jeanine Donofrio

Crawler

Mexican

<p>This stuffed poblano peppers recipe is a wonderful light summer dinner If you can't find poblanos, bell peppers would also work here. </p>

Medium poblano peppers

Extra virgin olive oil,  for drizzling

Diced red onion or chopped scallions

Heaping cauliflower florets,  broken into small pieces

Diced Red Bell Pepper

Cumin

Coriander

Oregano

Garlic Clove,  Minced

Cooked black beans,  drained and rinsed

Cooked White Or Brown Rice

Fresh spinach

Lime juice,  plus wedges for serving

Tomatillo salsa,  store bought or this recipe

Sea salt and freshly ground black pepper

Optional:monterey jack cheese,  for topping

Avocado Slices

Tomatillo salsa

Preheat the oven to 400f and line a baking sheet with parchment pepper.

step 1

Slice the peppers in half and remove the seeds and ribbing. Place on the baking sheet, drizzle with olive oil and pinches of salt and pepper, and roast cut side up for 15 minutes.

step 2

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion, cauliflower, red pepper, cumin, coriander, oregano, garlic, 1/2 teaspoon salt, and several grinds of black pepper. Cook until the onion is soft and the cauliflower is lightly browned, about 5 to 8 minutes.

step 3

Remove from the heat and stir in the black beans, rice, spinach, lime juice and tomatillo salsa. Taste and adjust seasonings.

step 4

Scoop the filling into the peppers and bake for 15 minutes.

step 5

Serve with avocado slices, cilantro, tomatillo salsa, green chile cashew cream and lime slices on the side.

step 6

Love and Lemons