side dishes
Stuffed Poblano Peppers
These stuffed poblano peppers are the ultimate healthy dinner! They're fresh and light, easy to make, and filled with bold, zesty flavor.
Ingredients
- 4 medium poblano peppers
- Extra-virgin olive oil, for drizzling
- 1/3 cup diced red onion or chopped scallions
- 1 heaping cup cauliflower florets, broken into small pieces
- 1/2 cup diced red bell pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- ½ teaspoon oregano
- 1 garlic clove, minced
- 1 cup cooked black beans, drained and rinsed
- 1 cup cooked white or brown rice
- 3 cups fresh spinach
- 2 tablespoons lime juice, plus wedges for serving
- ¼ cup tomatillo salsa, store bought or this recipe
- Sea salt and freshly ground black pepper
- optional: Monterey Jack cheese, for topping (see note)
- avocado slices
- tomatillo salsa
- green chile cashew cream, or cotija or feta cheese
Directions
- Preheat the oven to 400°F and line a baking sheet with parchment pepper.
- 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.
- 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.
- Remove from the heat and stir in the black beans, rice, spinach, lime juice and tomatillo salsa. Taste and adjust seasonings.
- Scoop the filling into the peppers and bake for 15 minutes.
- Serve with avocado slices, cilantro, tomatillo salsa, green chile cashew cream and lime slices on the side.
Add To Shopping List
Powered By 
