Stuffed Poblano Peppers
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Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 4.9 (24)

Stuffed Poblano Peppers

NUTRITION · PER SERVING40M COOK
CAL 15%·PRO 20%
CARBS 43G57% OF CAL
10G FIBER24G OTHER9G TOTAL SUGAR
FAT 11G32% OF CAL
3G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted poblano peppers stuffed with a flavorful mix of rice, black beans, vegetables, and cheese. A fresh, healthy vegetarian dinner that's filling and impressive.

mainmexicangluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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 ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon dried 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 fresh lime juice (plus wedges for serving)
  • ¼ cup tomatillo salsa (store bought or this recipe)
  • Sea salt and freshly ground black pepper
  • 1 cup shredded Monterey Jack or cheddar cheese (for topping (optional))
  • Avocado slices
  • Chopped fresh cilantro
  • Tomatillo Salsa
  • Cilantro lime crema (or cotija or feta cheese)
PREP
20M
SODIUM
913MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.