Vegetarian stuffed poblano peppers loaded with salsa, sweet potato, corn and black beans. Easy, minimal ingredients and HEALTHY!
We spent Christmas in Minnesota with some of my family members. Honestly, I didn’t answer emails or pay attention to my site for a second. The only thing I did was cradle in by the wood-burning fire, bake cookies, chop veggies and laugh until I couldn’t anymore. Most of this was due to wine, and it was more than needed. December has been a crazy month full of travel, planning and posts. A mini blog break always leaves me feeling rejuvenated and eager to do MORE MORE MORE. Actually not sure if that’s a good thing? Ha.
After a quick three days in the always-freezing tundra, I returned home late Saturday night craving nothing but vegetables, smoothies and all things nutritious. After Christmas, it’s 100% safe to say that I’ve had my fair share of meat, booze and sugar.
I understand why everyone wants to eat healthier in January. You just get sick of ALL THE FOOD, all the time. It isn’t just about resolutions, it’s about feeling good on the inside too. A great way to start is by eating something healthy each and every single day. Replacing what you would normally have, with a healthy option. I made this commitment when I started eating better a few years ago. Instead of quesadillas, I chose burrito bowls. Instead of fries, I chose fruit. Instead of sugary lattes, I chose almond milk lattes with a touch of cinnamon. The list goes on and on, but you get my point.
I ADORE having this blog, because I’m able to bring millions of people recipes that are simple, healthy, creative and FLAVORFUL. Of course, that includes these gorgeous vegetarian stuffed poblano peppers.
The idea for these came after I made Tony and I regular stuffed peppers for dinner. I’ve been making those for years, and while always delicious, I wanted to try making a version with the unique, amazing flavors of poblano peppers. And SUCCESS!
These include some of my favorite nutritious ingredients like sweet potatoes, black beans and corn, but also provide a good amount of fiber and protein. My favorite part about these peppers is how simple and effortless the ingredients and prep is; you probably have most of the ingredients already in your pantry.
Another way to keep them lactose free or dairy free is by using Go Veggie’s lactose free shreds, which I did with this recipe. They’re versatile and melt beautifully. They just redid their packaging too! Here’s a photo of what the branding now looks like so that you can be on the lookout!
Best way to serve these stuffed poblano peppers: Enjoy 2 poblano pepper halves on top of a serving of quinoa or brown rice for a complete meal. Top with avocado and extra salsa. ENJOY! XOXO.
- Serves: 10 poblano pepper halves
- Serving size: 2 poblano pepper halves
- Calories: 230
- Fat: 3.1g
- Carbohydrates: 43.2g
- Sugar: 13.4g
- Fiber: 8.7g
- Protein: 12g
- 5 large poblano peppers
- 1 (15 oz) can black beans, rinsed and drained
- 1 (15 oz) can sweet corn, rinsed and drained
- 1/2 cup diced yellow onion
- 1 small sweet potato
- 1 1/4 cups chunky tomato salsa (I used Trader Joe's)
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 cup shredded GO VEGGIE! Lactose Free Monterey Jack Cheese
- 1/4 cup chopped cilantro, for garnish
- Preheat oven to 350 degrees F. Slice each poblano pepper in half lengthwise and place in 9x13 inch pan.
- Poke holes in the sweet potato and microwave on high for 4 minutes. Once done, allow to cool then cut into small cubes. This allows the sweet potato to cook a little bit before mixing with the other ingredients.
- Add black beans, corn, onion, sweet potato, tomato salsa, chili powder, cumin and oregano. Divide evenly into each poblano pepper half. Cover pan with foil and bake for 40 minutes or until peppers are fork tender. Remove foil, sprinkle cheese on each pepper (about 1 1/2 tablespoons on each) and bake for another 5 minutes. Remove from oven and sprinkle with cilantro. Serve with guacamole and extra salsa, if desired. Makes 10 poblano halves. 1 serving = 2 poblano halves.
I recommend serving these on a bed of quinoa or brown rice for a complete meal.
Recipe was slightly updated as I was getting some comments that the sweet potatoes weren’t cooking all the way through!
Recipe by: Monique Volz // Photography by Sarah Fennel
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