Fiery Stuffed Poblanos

The recipe Sunday was fiery stuffed poblanos — roasted poblano peppers stuffed with chorizo, rice, black beans, cheese, baked under tomato sauce.

The recipe is below.

Fiery Stuffed Poblanos

Prep Time: 20 min | Cook Time: 30 min | Total Time: 50 min | Servings: 4

Ingredients

• 4 large poblano peppers, halved lengthwise and seeded
• 1 lb lean ground turkey or beef
• 1 cup cooked brown rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 can (10 oz) diced tomatoes with green chiles, drained
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to heat preference)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 3/4 cup shredded pepper jack cheese, divided
• 2 tablespoons olive oil
• Fresh cilantro and lime wedges, for serving (optional)

Instructions

1. Preheat oven. Heat oven to 400°F. Lightly grease a large baking dish with nonstick spray or a drizzle of olive oil.
2. Prep the peppers. Halve the poblanos lengthwise and remove seeds and membranes. Brush the cut sides lightly with olive oil and arrange cut-side up in the baking dish.
3. Par-roast the peppers. Roast the poblano halves for 10 minutes until just beginning to soften. Remove from oven and set aside. Leave oven on.
4. Cook the filling. In a large skillet over medium-high heat, brown the ground meat, breaking it apart, about 6–8 minutes. Drain any excess fat. Stir in chili powder, cumin, smoked paprika, cayenne, garlic powder, and salt.
5. Combine. Add the cooked rice, black beans, corn, and drained diced tomatoes with green chiles to the skillet. Stir to combine and cook for 2–3 minutes until heated through. Remove from heat and stir in 1/4 cup of the shredded cheese.
6. Stuff the peppers. Spoon the filling generously into each par-roasted poblano half, mounding slightly. Top each with the remaining pepper jack cheese.
7. Bake. Return the dish to the oven and bake for 15–18 minutes, until the cheese is melted and bubbly and the peppers are tender.
8. Serve. Let rest for 5 minutes. Garnish with fresh cilantro and a squeeze of lime if desired. Serve two halves per person.

Nutrition (per serving)

Calories: 420 | Protein: 34g | Fat: 16g | Carbs: 38g | Fiber: 9g | Sodium: 610mg