Stuffed Poblano Peppers
What I love about this recipe, besides it being healthy and easy, is that the filling is yours to play with. Choose your favorite peppers, beans, rice and cheese. It's that simple.
4 medium poblano peppers*
1 small yellow onion, chopped
2 cloves garlic, minced
1 cup cooked brown rice**
1 15oz can of kidney beans, rinsed and drained
1 large tomato, seeded and chopped
½ cup frozen corn kernels
1 tsp cumin
1 tsp chili powder
salt + pepper
½ cup low fat mozzarella cheese
chopped cilantro to garnish
1. Preheat the over 400 degrees.
2. Cut the peppers in half lengthwise, and remove the seeds and rinds. Set aside.
3. Heat 1 tbsp of olive oil in a large pot over medium heat. Add the onions and garlic, and cook for 2-3 minutes.
4. Add the rice, kidney beans, cumin, chili powder, and salt and pepper to taste. Cook together for about 5 minutes. Stir in the corn kernels and diced tomatoes, and turn off the stove.
5. Use a tablespoon to stuff the peppers and lay each one flat on a roasting dish. Lightly drizzle the peppers with olive oil, then cover the roasting dish with foil.
7. Garnish with chopped cilantro.
*Poblano peppers are generally mild peppers, but some can be HOT! You can substitute red or green peppers. Yellow peppers would look beautiful!
**If you don’t have cooked brown rice on hand, make the instant kind in a small pot. It will cook in the time it takes you to prep the peppers, onion and garlic.