I love spicy, and stuffed green peppers, so I thought I'd combine the two and see what happens. Replacing the green pepper with a poblano pepper, and spicing up the filling with a Mexican flare definitely worked well!
Ingredients:
1 small onion, chopped
1 small red bell pepper, chopped
1 clove garlic, minced
1/2 cup corn kernels
1 can black beans, drained and rinsed
1 can diced green chilies
salt & pepper to taste
1 tbsp chili powder
2 tsp cumin
4 med-large poblano peppers
1 can green enchilada sauce
1 cup sharp cheddar cheese
Ingredients:
1 small onion, chopped
1 small red bell pepper, chopped
1 clove garlic, minced
1/2 cup corn kernels
1 can black beans, drained and rinsed
1 can diced green chilies
salt & pepper to taste
1 tbsp chili powder
2 tsp cumin
4 med-large poblano peppers
1 can green enchilada sauce
1 cup sharp cheddar cheese
Preheat oven to 375. Saute onions until soft, add in red pepper and garlic. Saute for a few minutes. Stir in green chilies, rice, and black beans until well mixed. Stir in spices. Cut around stem of poblano peppers, pull off top removing seed and top. Scrape out ribs and remaining seeds with a small spoon. Stuff the peppers with the mixture and place in 8x8 square baking dish. Top with enchilada sauce. Top dish with foil and bake for 30 minutes. Take off foil, top with cheese, and bake for 10-15 more minutes until cheese is melted and beginning to brown. Let stand for 10-15 minutes before serving.
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