Stuffed Poblano Peppers with Black Bean, Corn & Sweet Potato
Vegetarian stuffed poblano peppers loaded with salsa, sweet potato, corn and black beans. Easy, minimal ingredients and HEALTHY!
Servings 10 poblano pepper halves
Calories 230cal
Ingredients
- 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 cheddar cheese (dairy free if desired)
- 1/4 cup chopped cilantro, for garnish
Instructions
- 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
Notes
If you can't find poblano peppers, feel free to substitute large red or green bell peppers. I recommend using 4 bell peppers and cutting them in half lengthwise.
I recommend serving these on a bed of quinoa or brown rice for a complete meal.
Nutrition
Serving: 2pepper halves | Calories: 230cal | Carbohydrates: 43.2g | Protein: 12g | Fat: 3.1g | Fiber: 8.7g | Sugar: 13.4g