Stuffed Poblano Peppers

Time from Prep to Eating: 45 minutes


What You Need:
9”x12” baking dish
Medium mixing bowl

The Stuff:
6 medium to large poblano peppers
1 - 14.5oz can black beans, drained
1 - 14.5oz can corn kernels
1 - 14.5oz diced tomatoes, diced
1 - 4oz can fire roasted diced green chiles, drained
½ cup bulgur wheat
½ package of frozen spinach, thawed
¼ tsp salt
1/8 tsp pepper
1/8 tsp cumin
1/8 tsp chili powder
½ cup shredded Mexican cheese mix

Here’s What You Do:
Pre-heat the oven to 400 degrees and grease the baking dish with non-stick cooking spray.

ut off the top of the poblano peppers and discard the seeds. Mix the remaining ingredients (except for the cheese and half of the diced tomatoes) in the large mixing bowl until well combined then stuff the peppers with the mixture. Place the peppers in the baking dish then pour the remaining diced tomatoes on top of the peppers. Roast in the oven for 30 minutes.

Top the peppers with the cheese and broil for about 3 minutes.