Southwest Stuffed Poblano Peppers


Stuffed vegetables are a wonderful meatless main dish, and these peppers are certainly no disappointment! And anything Mexican style is a winner in my book! 🙂

If you’ve been following me then you know I’m not a strict cook. I don’t measure every little thing. I just use & create to my liking. That’s what makes cooking fun for me…no pressure, I just have fun with it!  It makes it so much less intimidating. So, have fun, too!!!

• black beans
• corn
• onions
• garlic, minced
• seasonings-cumin, chili powder, paprika (or whatever your heart desires)
• topped with a little cheddar/jack cheese (or cheese of your choice), salsa, plain Greek yogurt, green onions and fresh cilantro

• Preheat oven to 400°
• Cut a slit, lengthwise, along the center of each pepper & place on baking sheet
• Roast for about 15 minutes, until skin begins to soften & blister
• Heat some olive oil in a pan & add your chopper onions, cook for a few minutes on medium heat
• Add your garlic, stir constantly for about 30 seconds
• Add your black beans (make sure you drain & rinse beans first)
• Pour in about 1/4 cup water
• Throw in your spices
• Cover, set heat to low & simmer (allow to simmer for AT LEAST 15 minutes)
• Stir in the corn
• Remove from heat
• Scoop your mixture out evenly into each pepper
• Top with cheese of your choice and fresh cilantro
• Place the stuffed peppers under the broiler for 3-4 minutes, until cheese is melted and bubbly

**Serve with sour cream, salsa, OR avocado (get crazy and use all three)


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