Here’s a great healthy anytime recipe for stuffed peppers! Fire up the grill and get cooking!
Stuffed Poblano Chilies
Ingredients:
2 teaspoons olive oil
4 poblano chilies
1 medium onion, diced
2 tomatoes, seeded and diced
1 cup cooked black beans
1 cup cooked corn kernels
2 garlic cloves, minced
1 jalapeño, seeded and diced
1/2 cup toasted pumpkin seeds
1/2 cup chopped cilantro
1 teaspoon ground cumin
1 1/4 cups Monterey Jack cheese, shredded
Salt and pepper to taste
Directions:
Preheat the grill on medium.
Cut and slice the chilies in half. Scrape out the seeds and set aside.
Heat the oil in a saucepan over high heat. Add the onion and sauté 1 minute. Add the tomatoes, black beans, corn, jalapeño, pumpkin seeds, cilantro, cumin, and cook until hot. Divide the mixture among the chile halves and top with the cheese.
Lightly oil the rack of the grill and place the stuffed chilies on the grill. Grill for 15 to 20 minutes or until the cheese is golden brown and the chilies cook through. If they start to burn, move them away from the heat source to finish cooking and then serve immediately.
Makes 4 servings.
Note: You may also cook the chilies in the oven at 375ºF for 15 to 20 minutes.
