Stuffed Poblano Peppers
Cheesy poblano peppers stuffed with pinto beans and corn
Servings: 8 2 pepper halves
Calories: 318kcal
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
Nutrition Facts (per 2 pepper halves): 318 calories, 14g fat, 6g saturated fat, 27mg cholesterol, 37g carbohydrate, 8g fiber, 0g added sugar, 15g protein, 268mg sodium, 287mg calcium, 688mg potassium, 280mg phosphorus, 36mg oxalate