Vegetarian Stuffed Poblano Peppers
Ingredients
- 6 large poblano peppers
- 2 tablespoon oil i used vegetable oil
- 2 medium red onion finely chopped
- 6 garlic cloves finely chopped
- 2 medium tomato chopped
- 0.5 cup green peas
- 0.5 cup yellow corn
- 0.5 cup chopped red pepper
- 1.5 cup black beans
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon cumin powder
- 0.5 teaspoon ancho chili pepper
- 4 tablespoons chopped cilantro
- juice of 1 small lime
- salt to taste
- 0.67 cup mozzarella cheese
Nutrition Facts
Per serving
Calories
253
Protein
10.0g
Carbs
34.0g
Fats
9.0g
Directions
Instructions
Heat oven to broil. Line a baking sheet with aluminium foil.
Brush the poblano peppers with oil and place on the sheet. Broil for 5-7 minutes or till light blisters develop, changing sides once is between.
While the peppers are in the oven, make the stuffing. Heat oil in a pan on medium heat. Add chopped onion and garlic. Cook for 2-3 minutes.
Then add the chopped tomatoes and cook for another 2-3 minutes.
Now add corn, green peas, chopped red pepper and black beans.
Add all the spices, salt and cook for another 2 minutes.
Also add in the chopped cilantro and remove pan from heat.
Squeeze in some fresh lime juice. The stuffing is now done.
Fill the peppers
Once done, remove the peppers from oven, let cool for 2 minutes and then peel the skin as much as possible. Make a cut in center, remove the seeds. Meanwhile pre heat oven to 375 F degrees.
Stuff the filling into the de-seeded peppers.
Sprinkle cheese equally on top of the stuffing for all the peppers.
Place into the oven at 375 F degrees for 10-15 minutes or till cheese melts. Serve immediately!
Heat oven to broil. Line a baking sheet with aluminium foil.
Brush the poblano peppers with oil and place on the sheet. Broil for 5-7 minutes or till light blisters develop, changing sides once is between.
While the peppers are in the oven, make the stuffing. Heat oil in a pan on medium heat. Add chopped onion and garlic. Cook for 2-3 minutes.
Then add the chopped tomatoes and cook for another 2-3 minutes.
Now add corn, green peas, chopped red pepper and black beans.
Add all the spices, salt and cook for another 2 minutes.
Also add in the chopped cilantro and remove pan from heat.
Squeeze in some fresh lime juice. The stuffing is now done.
Fill the peppers
Once done, remove the peppers from oven, let cool for 2 minutes and then peel the skin as much as possible. Make a cut in center, remove the seeds. Meanwhile pre heat oven to 375 F degrees.
Stuff the filling into the de-seeded peppers.
Sprinkle cheese equally on top of the stuffing for all the peppers.
Place into the oven at 375 F degrees for 10-15 minutes or till cheese melts. Serve immediately!