Black Bean Stuffed Peppers
Ingredients
The peppers
The filling
-
4
Tbsp.
extra-virgin olive oil
-
1½
tsp.
Diamond Crystal kosher salt
-
2
chipotle chiles
in adobo
-
1
Tbsp.
adobo sauce
-
1
28-oz. can
crushed tomatoes
-
1
medium
red onion
-
4
cloves
garlic
-
1
15-oz. can
black beans
-
1½
tsp.
ground cumin
-
1
tsp.
ground coriander
-
1
small bunch
curly kale
-
¼
cup
sour cream
-
3
Tbsp.
sour cream
-
8
oz.
pepper Jack cheese
-
½
cup
panko
Instructions
- Preheat the broiler and prepare the poblano chiles on a baking sheet with olive oil and salt.
- Broil the chiles until crisp-tender and slightly browned.
- In a saucepan, cook chipotle chiles and adobo sauce until fragrant, then add crushed tomatoes and salt, simmering until thickened.
- In a skillet, sauté the onion until softened, then add garlic and cook until fragrant.
- Stir in black beans, spices, and kale, cooking until the kale is wilted.
- Combine the filling with tomato sauce, sour cream, and some cheese.
- Prepare the panko topping with olive oil and salt, then fill the poblanos with the mixture and top with panko and remaining cheese.
- Broil until the cheese is melted and browned.
- Serve the stuffed poblanos over the remaining tomato sauce.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
15g
Sodium
600mg
Cholesterol
30mg
You might also like