Published: by Absolutely Recipes, in the recipes category.

Stuffed Poblano Peppers Recipe.

Ingredients:

4 medium poblano peppers
Extra-virgin olive oil, for drizzling
1/3 cup diced red onion or chopped scallions
1 heaping cup cauliflower florets, broken into small pieces
1/2 cup diced red bell pepper
1/2 TSP cumin
1/2 TSP coriander
1/2 TSP oregano
1 garlic clove, minced
1 cup cooked black beans, drained and rinsed
1 cup cooked white or brown rice
3 cups fresh spinach
2 TBSPs lime juice, plus wedges for serving
1/4 cup tomatillo salsa, store bought or this recipe
Sea salt and freshly ground black pepper
optional: Monterey Jack cheese, for topping (see note)

Recipe Instructions:

Preheat the oven to 400 degrees and line a baking sheet with parchment pepper.
Slice the peppers in half and remove the seeds and ribbing.
Place on the baking sheet, drizzle with olive oil and pinches of salt and pepper, and roast cut side up for 15 minutes.
In a large skillet, heat 1 TBSP olive oil over medium heat.
Add the onion, cauliflower, red pepper, cumin, coriander, oregano, garlic, 1/2 TSP salt, and several grinds of black pepper.
Cook until the onion is soft and the cauliflower is lightly browned, about 5 to 8 minutes.
Remove from the heat and stir in the black beans, rice, spinach, lime juice and tomatillo salsa.
Taste and adjust seasonings.
Scoop the filling into the peppers and bake for 15 minutes.
Serve with avocado slices, cilantro, tomatillo salsa, green chile cashew cream and lime slices on the side.

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