Stuffed Poblano Peppers
Ingredients
Stuffed Peppers
-
2
tablespoons
grapeseed oil or cooking oil of choice
-
½
cup
diced red onion
-
¾
cup
corn kernels (1 ear)
-
3
cloves
garlic, chopped
-
1
tablespoon
ground cumin
-
1
teaspoon
chili powder
-
½
teaspoon
cayenne pepper (optional)
-
1 ½
cups
cooked black beans
-
½
cup
cooked quinoa
-
1
cup
diced tomato (fresh or canned)
-
1
cup
chopped spinach
-
to taste
Salt
-
4
pieces
poblano peppers, halved lengthwise and seeds removed
Avocado Sauce
-
2
pieces
avocados, peeled and pitted
-
½
lime
(including peel)
-
½
cup
cilantro
-
1
piece
jalapeño pepper, chopped (optional)
-
1
teaspoon
agave nectar or sweetener of choice (optional)
-
to taste
Salt
-
1
cup
filtered water or as needed
Optional Garnish
-
to taste
Cilantro
-
to taste
Lime wedges
Instructions
- Preheat the oven to 400°F.
- Coat a 12-inch oven-safe skillet with grapeseed oil and sauté the red onion until translucent.
- Add corn, garlic, cumin, chili powder, and cayenne pepper (if using) and cook until the corn is tender.
- Stir in black beans, quinoa, tomato, and spinach, then turn off the heat.
- Spread halved poblano peppers in the skillet and fill them with the bean mixture.
- Cover and bake for 20 minutes, then uncover and bake for an additional 10 minutes until the peppers are tender.
- While the peppers are baking, blend avocados, lime, cilantro, jalapeño (if using), agave nectar (if using), and salt in a blender, gradually adding water until smooth.
- Serve the stuffed peppers with the avocado sauce drizzled on top and garnish with cilantro and lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
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