Stuffed Poblano Peppers Recipe

Name: Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Poblano Peppers; 28-36oz canned black beans; 1 jalepeno, diced; 1/2 red onion, diced finely; 1/2-3/4 red bell pepper, diced finely; 1 can corn; 1 canned chipotle pepper, chopped; 1-1 1/2 C chopped fresh cilantro; 1/2C grated mexican cheese/monteray jack/cheddar; Cumin; Seasoned salt; Pepper; Cayenne Pepper; Garlic powder; Onion powder; 1 spanish onion, cut lengthwise, in strips; 3-4 canned chipotle peppers; 1- 1/2 C Cilantro-Lime Dressing; -3/4-1C low fat sour cream; -1/2C low fat Mayo; -1 1/2-2C fresh chopped cilantro; -juice of 1/2 lime; -S & P; -2t cumin; -1/2 jalepeno pepper, diced; 2-4t water (depending on desired consistency); Combine all in blender. Add more or less sour cream and lime juice depending on taste. Water will thin it out to make sauce, otherwise it is more dipping consistency.; 1/2 8oz jar salsa verde; 1/2C mexican cheese/monteray jack/cheddar

Servings: persons

6 Poblano Peppers
28-36oz canned black beans
1 jalepeno, diced
1/2 red onion, diced finely
1/2-3/4 red bell pepper, diced finely
1 can corn
1 canned chipotle pepper, chopped
1-1 1/2 C chopped fresh cilantro
1/2C grated mexican cheese/monteray jack/cheddar
Cumin
Seasoned salt
Pepper
Cayenne Pepper
Garlic powder
Onion powder
1 spanish onion, cut lengthwise, in strips
3-4 canned chipotle peppers
1- 1/2 C Cilantro-Lime Dressing
-3/4-1C low fat sour cream
-1/2C low fat Mayo
-1 1/2-2C fresh chopped cilantro
-juice of 1/2 lime
-S & P
-2t cumin
-1/2 jalepeno pepper, diced
2-4t water (depending on desired consistency)
Combine all in blender. Add more or less sour cream and lime juice depending on taste. Water will thin it out to make sauce, otherwise it is more dipping consistency.
1/2 8oz jar salsa verde
1/2C mexican cheese/monteray jack/cheddar

1
Preheat broiler to HI. Roast peppers, evenly until slightly charred. Remove and place in paper bag for 5 min. Peel off skins. Cut slit in peppers (for stuffing) and take out seeds.
2
Preheat oven to 350.
3
Mash 1/4 of the black beans in large bowl. Add next 13 ingredients. All spices are to taste- I like lots of cumin, less cayenne and garlic and onion powder. Stuffing will be really spicy becaues of chipotles. Combine well, season to taste.
4
In large skillet, saute onions in vegetable oil for 2-3 min. Add chopped chipotle peppers-however much you like-remember--extremely spicy! Saute until translucent.
5
In large dish, 9x13 or bigger, spread chipotle onions on bottom. Put peppers on top of onions, and stuff evenly. Pour salsa verde over top until coated. Pour sour cream sauce on top. Top with cheese and fresh cilantro. Cover and bake for 30 min. Remove cover, bake until bubbly.

1359

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 6 Poblano Peppers, 28-36oz canned black beans, 1 jalepeno, diced, 1/2 red onion, diced finely, and more.

Yes, Stuffed Poblano Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Poblano Peppers

How did you like this recipe?

Frequently Asked Questions