with Rice and Beans
Stuffed Poblanos with Rice and Beans
Fire roasted poblano peppers stuffed with veggies are the perfect southwestern meal, with just the right kick of spice.
Equipment
- Cutting Board
- Chef Knife
- Sheet Tray
- Saute Pan
- pot w/ lid
- Small Saucepan
- Tongs
- Heat resistant spoon/spatula
Ingredients
- 2 each Poblano Peppers
- 1/2 each Zucchini diced
- 1 ear Corn cut from the cob
- 1 each Tomato diced
- 1/4 each Onion diced
- 1 clove Garlic minced
- 1/2 cup Rice
- 1/2 can Beans black or pinto
- 1/4 tsp Cumin
- 1/2 tsp Oregano
- 1/2 tsp Thyme
- 1 cup Water
- Olive Oil as needed
- Salt as needed
- Pepper as needed
Instructions
- Preheat the oven to 350 degrees or heat up your grill.
- Slice the poblanos in a small T-shape and remove the seeds.
- For the filling, heat a saute pan on medium high heat and add in the onion and garlic. Season with s&p and half each of the oregano and thyme.
- Add in the zucchini, corn & tomato and cook 2-3 minutes. Remove from heat.
- Spoon the filling into the peppers and close with toothpicks. Cook in the oven or roast on the grill until tender and cooked through, for about 10-15 minutes.
- Cook the rice.
- For the beans, heat a saucepan on medium heat. Add in the beans and bring to simmer. Stir in the remaining spices and season with s&p. Cook for 5-7 minutes and adjust seasoning as needed.
- Serve poblano peppers with rice and beans.
- Enjoy!
Nutrition
Calories: 216kcalCarbohydrates: 47gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 10mgPotassium: 150mgFiber: 2gSugar: 2gVitamin A: 117IUVitamin C: 4mgCalcium: 13mgIron: 1mg
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