loveandlemons4.9
Stuffed Poblano Peppers
This stuffed poblano peppers recipe is a fresh, healthy summer dinner! The roasted peppers are filled with a flavorful mix of rice, black beans, cauliflower, and other veggies. If you can't find poblanos, or if you're sensitive to spice, feel free to use regular bell peppers instead.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●skillet
📝 Preparation Steps
1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
2
Slice the peppers in half lengthwise and remove the seeds and ribbing. Place on the baking sheet, drizzle with olive oil and sprinkle with salt and pepper, and roast cut side up for ⏱️ 15 minutes.
3
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion, cauliflower, red pepper, cumin, coriander, oregano, garlic, ½ 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.
4
Remove from the heat and stir in the black beans, rice, spinach, lime juice, and tomatillo salsa. Taste and adjust seasonings.
fresh spinach3 cupsfresh lime juice, plus wedges for serving2 tablespoons¼ cup tomatillo salsa, store bought or this recipeTomatillo Salsa
5
Scoop the filling into the peppers and top with the cheese, if desired. Bake for 15 to ⏱️ 30 minutes, or until the filling is heated through and/or the cheese is melted, if using. If desired, turn on the broiler for a few minutes to brown the cheese on top.
6
Serve with avocado slices, cilantro, tomatillo salsa, cilantro lime crema, and lime slices on the side.
Avocado slices¼ cup tomatillo salsa, store bought or this recipeTomatillo SalsaCilantro lime crema, or cotija or feta cheese
Nutrition Facts
calories
282 kcal
fat Content
12 g
serving Size
2 pepper halves
fiber Content
7 g
sugar Content
5 g
sodium Content
295 mg
protein Content
14 g
cholesterol Content
25 mg
carbohydrate Content
32 g
saturated Fat Content
6 g
unsaturated Fat Content
5 g
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