Stuffed Poblano Peppers with Avocado-Cilantro Sauce
Ingredients
The peppers and filling
-
6
whole
poblano peppers
-
2
cups
sweet potato, small dice
-
1
cup
corn kernels (fresh or frozen)
-
1
tablespoon
olive oil
-
1
cup
finely diced onion
-
4
cloves
garlic
-
1
14-ounce can
black beans, rinsed and drained
-
1
tablespoon
cumin
-
2
teaspoons
coriander
-
½
teaspoon
chile powder
-
½
teaspoon
kosher salt
-
⅓
cup
chopped cilantro
-
¼-½
cup
crumbled queso fresco or other cheese (optional)
Avocado Crema
-
⅔
cup
avocado (one small)
-
⅓
cup
cilantro
-
⅔
cup
water
-
½
teaspoon
kosher salt
-
1
teaspoon
coriander
-
⅛
cup
lime juice
-
2
cloves
garlic
-
to taste
cracked pepper
Instructions
- Preheat the oven to 400°F.
- Dice the sweet potatoes and toss with olive oil, then place on a baking sheet with the poblano peppers and roast for about 20 minutes.
- While roasting, prepare the Avocado Crema by blending all its ingredients until smooth.
- Remove the roasted peppers and sweet potatoes from the oven, enclose the peppers in foil for 5-10 minutes to steam, then peel the skins off.
- Slice the tops off the peppers and remove the seeds.
- In a skillet, sauté the onions in olive oil, then add garlic and cook until fragrant.
- Add corn, black beans, roasted sweet potatoes, spices, and cilantro to the skillet, mixing well.
- Stuff the peppers with the filling and place them in a baking dish in a 375°F oven for 10-15 minutes.
- Serve the stuffed peppers over the Avocado Crema and top with cilantro and queso fresco if desired.
Nutrition Facts (estimated)
Servings
2-4
Calories
280
Total fat
6.6g
Total carbohydrates
50.9g
Total protein
11g
Sodium
62mg
Cholesterol
0mg
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