Stuffed Poblano Peppers

Womenscorner Desk
September 29, 2020

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 cumin

- ½ teaspoon coriander

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- ½ teaspoon 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 lime juice, plus wedges for serving

- ¼ cup tomatillo salsa (store bought or this recipe)

- Sea salt and freshly ground black pepper

Optional: Monterey Jack cheese, for topping

Serve with:

- avocado slices

- tomatillo salsa

- green chile cashew cream, or cotija or feta cheese

Method : Preheat the oven to 400°F and line a baking sheet with parchment pepper. Slice the peppers in half and take away the seeds and ribbing. Place on the baking sheet, drizzle with vegetable oil and pinches of salt and pepper, and roast cut side up for 15 minutes. In a large skillet, heat 1 tablespoon vegetable 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 therefore the cauliflower is lightly browned, about 5 to eight minutes. Remove from the warmth and stir within the black beans, rice, spinach, juice and tomatillo salsa. Taste and adjust seasonings. Scoop the filling into the peppers and bake for quarter-hour . Serve with avocado slices, cilantro, tomatillo salsa, green chile cashew cream and lime slices on the side.