Stuffed Poblano Peppers
Total Time
40 mins
Prep Time
20 mins
Cook Time
20 mins
Rating
4.87 out of 5 stars
(22)
Ingredients
4 servings
- 4 medium poblano peppers
- Extra-virgin olive oil, for drizzling
- 1/3 cup diced red onion or chopped scallions
- 1 heaping cup cauliflower florets, broken into small pieces
- 1/2 cup diced red bell pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- ½ teaspoon oregano
- 1 garlic clove, minced
- 1 cup cooked black beans, drained and rinsed
- 1 cup cooked white or brown rice
- 3 cups fresh spinach
- 2 tablespoons lime juice, plus wedges for serving
- ¼ cup tomatillo salsa, store bought or this recipe
- Sea salt and freshly ground black pepper
- optional: Monterey Jack cheese, for topping (see note)
- Serve with:
- avocado slices
- tomatillo salsa
- green chile cashew cream, or cotija or feta cheese
How would you rate this recipe?
Preparation
Chef’s notes
If you’d like to add cheese, top it onto the peppers just before baking and bake for an additional 10 to 15 minutes, or until the cheese is melted and browning on top.