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Stuffed Poblano Peppers

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves 4
This stuffed poblano peppers recipe is a fresh, healthy summer dinner! The roasted peppers are filled with a flavorful mix of rice, black beans, cauliflower, and other veggies. If you can't find poblanos, or if you're sensitive to spice, feel free to use regular bell peppers instead.

Ingredients

  • 4 medium poblano peppers
  • Extra-virgin olive oil, for drizzling
  • ⅓ cup diced red onion or chopped scallions
  • 1 heaping cup cauliflower florets, broken into small pieces
  • ½ cup diced red bell pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon dried 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 fresh lime juice, plus wedges for serving
  • ¼ cup tomatillo salsa, store bought or this recipe
  • Sea salt and freshly ground black pepper
  • 1 cup shredded Monterey Jack or cheddar cheese, for topping (optional)

For Serving

Instructions

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Slice the peppers in half lengthwise and remove the seeds and ribbing. Place on the baking sheet, drizzle with olive oil and sprinkle with salt and pepper, and roast cut side up for 15 minutes.
  • In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onion, cauliflower, red pepper, cumin, coriander, oregano, garlic, ½ teaspoon salt, and several grinds of black pepper. Cook until the onion is soft and the cauliflower is lightly browned, about 5 to 8 minutes.
  • Remove from the heat and stir in the black beans, rice, spinach, lime juice, and tomatillo salsa. Taste and adjust seasonings.
  • Scoop the filling into the peppers and top with the cheese, if desired. Bake for 15 to 30 minutes, or until the filling is heated through and/or the cheese is melted, if using. If desired, turn on the broiler for a few minutes to brown the cheese on top.
  • Serve with avocado slices, cilantro, tomatillo salsa, cilantro lime crema, and lime slices on the side.