Stuffed Poblano Peppers

Plant-based stuffed poblano peppers

Serves 2-4 people depending on how hungry you are!

🌱2 poblano peppers
🌱1 red bell pepper, chopped
🌱1/2 of a white onion, chopped
🌱1 tomato, chopped
🌱1 can of black beans, drained and rinsed
🌱1/2 can of refried beans
🌱1 cup of cooked brown rice
🌱1/2 cup of cilantro (more to taste)
🌱1 tablespoon of cumin
🌱2 teaspoons of coriander
🌱salt to taste

🌱 preheat oven at 350 degrees
🌱cut poblano peppers in half and core/remove seeds
🌱submerge peppers in boiling water and let boil for about 10 minutes
🌱meanwhile, sauté red bell pepper and white onion in pan. Let cook for 10 minutes
🌱mix in tomato, black beans, refried beans and brown rice with the pepper mixture
🌱add in seasonings and cilantro and stir to combine
🌱let cook for about 10 minutes, stirring every couple of minutes. The refried beans will begin to mix nicely with the mixture
🌱when the poblanos are ready, drain water and let cool to touch
🌱place poblano halves on baking sheet and scoop mixture into the peppers
🌱top with plant based cashew cheese (I got my recipe from Plant Based Cookbook Well Kind Of wold in Amazon… sooo good!) or if not plant based, sprinkle with cheese
🌱place in oven for about about 10 minutes to heat thoroughly
🌱note: you will likely have some mixture left over, but save for some leftovers!

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