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- Makes 4 stuffed poblanos
- Serving size: 1 stuffed poblano
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These hearty stuffed peppers deliver a two-chile punch from roasted poblanos and chipotles in adobo sauce. Filled with a saucy mix of cooked brown rice, black beans, zucchini, and tomato sauce, the melt-in-your-mouth peppers are delicious topped with fresh pico de gallo, creamy avocado, and scallions or cilantro. Serve with lime wedges for a zesty finish.
Tips
Wear gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
For more inspiration, check out these tasty ideas:
Ingredients
- 4 5-oz. fresh poblano peppers (see tip, recipe intro)
- 2 15-oz. cans no-salt-added black beans, rinsed and drained (3 cups)
- 2 cups cooked brown rice
- 1½ cups finely chopped zucchini
- 1 8-oz. can no-salt-added tomato sauce
- ½ cup chopped tomato
- 2 to 3 teaspoons finely chopped canned chipotle pepper in adobo sauce
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- 1 cup purchased pico de gallo
- 1 medium avocado, peeled and chopped
- ¼ cup chopped scallion and/or fresh cilantro
- Lime wedges (optional)
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil. Arrange poblanos on prepared baking sheet. Roast 20 to 25 minutes or until charred, turning once. Transfer peppers to a bowl and cover with the foil; let stand 15 minutes or until cool. Using the tip of a sharp knife, gently pull off the skin in strips and discard. Cut a slit, lengthwise, down one side of each pepper; remove and discard seeds. Transfer peppers, slit sides up, to a baking dish. Reduce oven temperature to 400°F.
- In a large bowl stir together the next eight ingredients (through salt). Spoon black bean mixture into poblano peppers, filling them heaping full.
- Bake 30 minutes or until filling is heated through and zucchini is crisp-tender. Serve stuffed peppers topped with pico de gallo, avocado, and scallion. If you like, serve with lime wedges.
Per serving (1 stuffed poblano): 475 calories, 80 g carbohydrates, 19 g protein, 9 g total fat, 1 g saturated fat, 0 g cholesterol, 461 mg sodium, 15 g fiber, 7 g sugar
Note: Nutritional information is provided as an estimate only.
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