Vegetarian Stuffed Poblano Peppers

This is my favorite kind of meal prep recipe. It’s simple to prepare, makes a huge batch, re-heats beautifully and it’s seriously so packed with flavor you will be looking forward to lunch before you’ve even had breakfast. Or you could just eat this for breakfast!

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I try to make 2-3 meals over the weekend so that during the week we have something for lunch and dinner that’s already made and nearly ready to eat. It can definitely be difficult to find dishes that re-heat well or ones that won’t keep you in the kitchen for hours preparing.

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So when I find a dish like this, it’s hard not to get excited!

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Vegetarian Stuffed Poblano Peppers

  • Servings: 6-8
  • Print

Ingredients

  • 1 teaspoon olive oil
  • 1/2 green pepper, diced
  • 1/2 red onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt
  • fresh cracked pepper
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can corn, drained
  • 1 cup cooked Spanish rice
  • 1/4 cup fresh chopped cilantro
  • 1.5 cups enchilada sauce, divided
  • 1 teaspoon diced chiles in adobo
  • 4 large poblano peppers
  • 1/2 cup crumbled cojita or queso fresco
  • 3 stalks green onion, thinly sliced for garnish

Directions

Heat olive oil in a large sauté pan over medium heat and preheat your oven to 350 degrees. Add green pepper, onion and a pinch of salt and pepper. Cook, stirring frequently for about 4 minutes, then add garlic, cumin, chili powder and another pinch of salt and pepper and cook for another minute. Transfer mixture to a large bowl along with beans, corn, rice, cilantro, 1/2 cup of enchilada sauce and chiles in adobo. Combine and add salt to taste.

Halve the poblano peppers lengthwise. Remove and discard the ribs and seeds. Pour remaining enchilada sauce into the bottom of a 9×13 baking dish. Place peppers on top of the sauce cut side up. Divide filling evenly, stuffing the cavity of each pepper until it’s nearly overflowing with filling. Then crumble cheese on top of the filling and bake for 40-45 minutes. If you like a crunchy pepper, remove around 35 minutes, if you prefer a softer pepper leave them in for the full 45 minutes.

Garnish with sliced green onion and serve with fresh guacamole, sour cream and salsa.

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