Hola! Happy *almost* Cinco De Mayo! To celebrate, I wanted to share something besides the traditional enchiladas, nachos, etc. I had a craving for beans (I know, who craves beans besides nutrition majors right??) so I started brainstorming ways to make them the star ingredient of a main dish.
After letting my creative juices flow for a bit, I came up with the idea of black bean stuffed poblano peppers! Poblano peppers are not traditionally spicy and they are akin in flavor to green bell peppers. However, beware, you can come across a fiery one every now and again!
This dish is great because it uses common ingredients you probably already have in your kitchen. The only thing I had to go out to buy were the peppers. In addition, placing the filling in a poblano pepper results in a lighter alternative compared to the usual tortilla-laden fare. Plus, you get an automatic serving of vegetables, which is always a goal of mine at meal times.
These have mucho flavor plain, but you can also dress them up with a dollop of guac and/or low-fat sour cream if you choose. Serve with a side of Mexican rice or a salad for a complete, nutritious and satisfying meal.
Cheesy Black Bean Stuffed Poblano Peppers
4 medium-large poblano peppers, split, stems and seeds removed
1-15oz. can low-sodium black beans*
½ large bell pepper, diced
½ medium onion, diced
1 clove garlic, minced
1 tsp. chili powder
1 tsp. cumin
¼ tsp. cayenne pepper
½ T olive oil
pinch of salt
¼ C shredded cheddar cheese
Preheat oven to 425 degrees. Spray a cookie sheet with spray.
Heat oil in a medium-large skillet on medium heat. Add pepper, onion, garlic and pinch of salt. Sauté for 2-3 minutes. Turn heat off and add spices. Stuff bean mixture into poblano peppers. Top each pepper with 1 T. cheese. Place on cookie sheet and cover with aluminum foil. Bake 30 minutes, cool and serve.