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!
Stuffed Poblano Peppers
- 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
- 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. 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.