This stuffed poblano pepper recipe will quickly become one of your favorite weeknight dinner meals!
Plant Based Meal Idea!
This pepper recipe uses pinto beans for protein, rather than ground meat. Beans are packed with healthy, plant based protein.
Eating more plant based protein, like beans, can help slow the progression of Chronic Kidney Disease. It can also help diabetes, heart disease and prevent cancer. Plus, beans are tasty and filling. What’s not to love?
Low Sodium Stuffed Poblano Peppers
This recipe has TONS of flavor from cheese, lime juice, lime zest, tasty spices and just the right amount of kick from the poblanos. All this flavor means you don’t need to add a ton of salt!
This is great news because eating too much salt can contribute to high blood pressure, heart disease, stroke and kidney stones. The 2020 Dietary Guidelines for Americans recommend that everyone limit sodium to 2,300mg per day. This is about half the average intake in the United States!
Plenty for Leftovers!
Even better, this recipe makes 8 servings. So, plenty of leftovers for healthy lunches!
Happy Eating!
Melanie
Stuffed Poblano Peppers
Ingredients
- 2 15oz cans low sodium pinto beans drained & rinsed
- 1 cup water
- 1 tbsp canola oil
- 1 onion chopped
- 4 cloves garlic minced
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 2 limes zested & juiced
- 1/4 tsp salt
- 1/8 tsp cayenne pepper (more if you like spice!)
- 2 cups frozen corn
- 1 cup Monterey Jack cheese shredded
- 1 cup cheddar cheese shredded
- 1/2 cup fresh cilantro minced
- 8 poblano peppers
- 1 cup cherry tomatoes quartered
- 1 tbsp olive oil
Instructions
- Combine 1 can of beans with water in a bowl. Mash until mostly smooth. Set aside.
- Heat canola oil in a 12-inch skillet over medium high heat. Add onion and cook until soft, about 5 minutes. Add garlic, cumin, oregano, chili powder, lime zest, salt and cayenne. Cook until fragrant, about 30 seconds. Add mashed bean mixture with remaining can of beans. Cook until heated through, about 2 minutes. Off heat, add cheeses, 1/4 cup of the cilantro and juice from 1 lime.
- Prepare poblanos. Leaving stem intact, cut slit in each pepper lengthwise. Microwave peppers in a covered bowl until just pliable, about 2 1/2 minutes. You might need to microwave peppers in 2 batches.
- Fill peppers with bean and cheese mixture. Add corn. Place peppers on baking sheet and bake at 425'F for 30-40 minutes, until peppers are soft.
- Meanwhile, prepare tomato salsa. Combine tomatoes, juice from remaining lime, remaining 1/4 cup cilantro and olive oil. Serve peppers topped with tomato salsa.
Notes
Not sure if the recipe said when to add the corn. Easy enough to figure out though! This recipe was a little too labour intensive for me, but as it’s in the oven now, I’m enjoying the delicious smell!
Whoops! Added that step. I hope you love it! It is definitely a little more work, but SO tasty!
Love this recipe…however poblano peppers have to be roasted and peeled…always! trust me I’m Mexican, the only way to get their great flavor is to roast them and peeld them…many techniques on YouTube…
Is there something to substitute for the corn? Besides the kidney issue I am also Type 1 diabetic and need to limit my carbs. Sounds yummy though! Thx for any ideas.
Hi Lucinda! You could always just leave out the corn. Or, try substituting it with a different veggie, maybe extra onions? The corn does give it lots of extra fiber though – which is wonderful for blood glucose control – even though it does technically add a few extra carbs. Just a thought!
I am trying to locate pinto beans on the oxalate chart – ??? Are they low oxalate?
Hi Sherry! Pinto beans should be on my oxalate list. Pinto beans are a moderately low oxalate bean. I include oxalate counts for the entire recipe for ALL of my recipes in the Nutrition Facts section directly under the recipe. Hope that helps!
Hi Melanie–can’t wait to try this. Could I prepare and assemble the peppers early in the day, refrigerate them, and then bake them in the evening?
Yay! Let me know what you think when you try them. I’ve never tried that, but I think you absolutely could assemble them ahead of time. Nothing would get weird and mushy! You may just have to cook them for a few extra minutes to account for the colder temperature starting out!
I do this with stuffed peppers all the time and this recipe shouldn’t be any different. I suggest taking them out of the fridge for about an hour to bring the recipe to room temperature. You won’t need to adjust cooking time.