Stuffed Poblano Peppers
Deliciously roasted poblano peppers filled with a savory mixture of vegetables, beans, and spices, topped with melted cheese.
Ingredients
Vegetables
- 4 medium poblano peppers
- 1/3 cup diced red onion or chopped scallions
- 1 heaping cup cauliflower florets
- 1/2 cup diced red bell pepper
- 1 clove garlic (minced)
- 1 cup cooked black beans (drained and rinsed)
- 1 cup cooked white or brown rice
- 3 cups fresh spinach
- 2 tablespoons fresh lime juice (plus wedges for serving)
- 1/4 cup tomatillo salsa (store bought or homemade)
- 1 cup shredded Monterey Jack or cheddar cheese (for topping (optional))
- Avocado slices
- Chopped fresh cilantro
- Tomatillo Salsa
- Cilantro lime crema or cotija or feta cheese
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Slice the peppers in half lengthwise, remove seeds, drizzle with olive oil, sprinkle with salt and pepper, and roast cut side up for 15 minutes.
- In a skillet, heat olive oil, add onion, cauliflower, red pepper, spices, and garlic; cook until soft.
- Stir in black beans, rice, spinach, lime juice, and salsa; adjust seasonings.
- Scoop filling into peppers, top with cheese, and bake for 15 to 30 minutes until heated through.
- Serve with avocado, cilantro, salsa, crema, and lime wedges.
Notes
For extra flavor, try adding some spices or herbs to the filling.