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Stuffed Poblano Peppers

Stuffed Poblano Peppers

Servings: 5
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Servings 5 People

Ingredients
  

  • 5 large poblano peppers
  • 1 (15 oz) can black beans, rinsed and drained 
  • 1 (15 oz) can sweet corn, rinsed and drained
  • 1/2 cup diced yellow onions 
  • 1 small sweet potato, finely diced into 1/4 inch cubes
  • 1 1/4 cups chunky tomato salsa (I used Trader Joe's)
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 cup shredded GO VEGGIE Lactose Free Monterey Jack Cheese & Cheddar Shreds
  • 1/4 cup chopped cilantro, for garnish

Instructions
 

  • Preheat oven to 350 degrees F. Slice each poblano pepper in half lengthwise and place in 9x13 inch pan.
  • Add black beans, corn, onion, sweet potato, tomato salsa, chili powder, cumin and oregano.
  • Divide evenly into each poblano pepper half. Cover pan with foil and bake for 40 minutes or until peppers are fork tender
  • Remove foil, sprinkle cheese on each pepper (about 1 1/2 tablespoons on each) and bake for another 5 minutes.
  • Remove from oven and sprinkle with cilantro. Serve with guacamole and extra salsa, if desired. Makes 10 poblano halves. 1 serving = 2 poblano halves.

Notes

Recipe by: Ambitious Kitchen