Stuffed Poblano Peppers (Vegetarian)
We both liked it. Will go into our regular rotation.
5 large poblano peppers
1 medium sweet potato
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can sweet corn, rinsed and drained
1/2 cup diced yellow onion
1 1/4 cups chunky tomato salsa
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 cup shredded Monterey Jack cheese plus more to sprinkle
1/4 cup chopped cilantro, for garnish
Optional: guacamole
Preheat oven to 425 degrees F. Slice each poblano pepper in half lengthwise and place in 9x13 inch baking dish. Peel and cut the sweet potato into small cubes. Spray a lipped baking sheet or cookie pan lightly with cooking spray. Transfer sweet potato cubes to baking sheet and roast until tender. You should be able to pierce them with a fork. I did not keep track of my time, so set your timer for 25 minutes and check, cooking in 5-10 minute increments, until done.
Once those are done, remove from oven and place in a medium bowl. Drop your heat on the oven down to 350. To your potatoes, add in your black beans, corn, onion, tomato salsa, chili powder, cumin and oregano . Mix in your cheese too. Divide mixture evenly into each poblano pepper half. Cover your dish with foil and bake for 40 minutes or until peppers are fork tender. Remove foil, sprinkle additional cheese on each pepper and bake for another 5 minutes.
Sprinkle with cilantro, if desired. Serve with guacamole. Makes 10 poblano halves, 5 servings.
5 large poblano peppers
1 medium sweet potato
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can sweet corn, rinsed and drained
1/2 cup diced yellow onion
1 1/4 cups chunky tomato salsa
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 cup shredded Monterey Jack cheese plus more to sprinkle
1/4 cup chopped cilantro, for garnish
Optional: guacamole
Preheat oven to 425 degrees F. Slice each poblano pepper in half lengthwise and place in 9x13 inch baking dish. Peel and cut the sweet potato into small cubes. Spray a lipped baking sheet or cookie pan lightly with cooking spray. Transfer sweet potato cubes to baking sheet and roast until tender. You should be able to pierce them with a fork. I did not keep track of my time, so set your timer for 25 minutes and check, cooking in 5-10 minute increments, until done.
Once those are done, remove from oven and place in a medium bowl. Drop your heat on the oven down to 350. To your potatoes, add in your black beans, corn, onion, tomato salsa, chili powder, cumin and oregano . Mix in your cheese too. Divide mixture evenly into each poblano pepper half. Cover your dish with foil and bake for 40 minutes or until peppers are fork tender. Remove foil, sprinkle additional cheese on each pepper and bake for another 5 minutes.
Sprinkle with cilantro, if desired. Serve with guacamole. Makes 10 poblano halves, 5 servings.