Veggie Stuffed Poblano Peppers

Name: Veggie Stuffed Poblano Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: Mexican
Ingredients: 15 oz Pinto Beans (15 oz canned pinto beans rinsed and drained); 15 oz Black Beans (15 oz canned black beans rinsed and drained); 1 cup Water (1 cup water); 1 tbsp Olive Oil (1 tbsp olive oil); 1 piece Yellow Onion (1 onion chopped); 3 cloves Garlic (3 cloves garlic minced); 2 tsp Cumin Seeds (2 tsp cumin); 1 tbsp Oregano (1 tbsp fresh oregano); 1 tsp Chili Powder (1 tsp chili powder); 1 tsp Lime (1 tsp grated fresh lime zest); 1 tbsp Lime Juice (1 tbsp fresh lime juice); 1 tsp Table Salt (1 tsp salt); ½ tsp Black Pepper (1/2 tsp pepper); ½ tsp Paprika (1/2 tsp paprika); 2 cup Corn (2 cups frozen corn); 8 oz Sharp Cheddar Cheese (8 oz sharp white cheddar cheese shredded from block); 8 pieces Poblano Pepper (8 poblano peppers)

Veggie Stuffed Poblano Peppers - Main Course (Mexican)

50 minMexican

Servings8

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Preheat oven to 425 degrees F. Prepare a large baking sheet (or 2 small baking sheets) by lining them with foil and place a wire rack on top.
2Add the pinto beans and 1 cup of water to a blender and blend until smooth.
3Heat the olive oil in a large, non-stick, skillet over medium heat and cook the chopped onion until soft, about 5 minutes.
4Add the garlic, cumin, chili powder, paprika, lime zest, oregano, salt, and pepper. Stir for about 30 seconds until fragrant.
5Add the pureéd pinto beans to the skillet and cook for 3-4 minutes, until most of the liquid has evaporated.
6Stir in the corn and black beans and cook for 2 minutes more.
7Remove the skillet from the heat and stir in the shredded cheese and lime juice.
8Slice the poblanos, lengthwise on one side (leaving the stem intact), and place them in a microwave-safe dish with a lid. Cover and microwave for 4 minutes and allow them to rest in the dish for an additional 2 minutes. Cool until poblanos are easy to handle.
9Using a pair of kitchen scissors or a knife, clip the seeds from the inside of the stem and remove the seeds with a small spoon. Fill each pepper with the filling mixture and place them on the prepared baking rack.
10Bake the poblanos for 30 minutes. Serve with your favorite salsa.