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stuffed poblanos

Stuffed Poblanos

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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Servings

6 Servings

Ingredients

  • 4 large poblano peppers: 3 halved lengthwise 1 finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 small onion finely chopped
  • 1 cup peeled and finely chopped butternut squash
  • 1 14-ounce can black beans, rinsed and drained
  • Garnish: ¼ cup torn fresh cilantro leaves

Instructions

  • Preheat oven to 350°F. 
  • Place three halved peppers in a 9- x 13-inch baking pan and pour boiling water over them, enough to cover. Cover with plastic wrap and set aside. 
  • Heat evoo in a small sauté pan over medium-high heat. Add onions, the finely chopped pepper, squash, and black beans. Cook for 5 minutes, stirring occasionally and lightly mashing the beans. Remove from heat. 
  • Drain the peppers and fill them with the vegetable stuffing. Place stuffed peppers back in the baking pan. Bake for 20 to 25 minutes. 
  • Serve topped with cilantro.
  • Recipe courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).