Poblanos are those extra dark long green peppers, they are considered a mild chili pepper often served stuffed with cheese. Here I stuff them with beans and butternut squash, making them vegan and parve for an anytime meal or side.
This recipe is available free to everyone brought to you by Colavita Extra Virgin Olive Oil as a taste of our Fresh Families Meal plan.
Stuffed Poblanos
Prep
Cook
Total
Yield 4 Servings
Poblanos are those extra dark long green peppers, they are considered a mild chili pepper often served stuffed with cheese. Here I stuff them with beans and butternut squash, making them vegan and parve for an anytime meal or side.
Ingredients
6 large poblano peppers: 4 halved lengthwise, 2 finely chopped
3 tablespoons extra virgin olive oil, such as Colavita
1 small onion, finely chopped
3 cloves garlic, minced
1 1/2 cup peeled and finely chopped butternut squash
1 (14-ounce) can black beans, rinsed and drained
½ teaspoon cumin
½ teaspoon chipotle powder
½ cup canned diced tomatoes with their juices
Garnish: ¼ cup torn fresh cilantro leaves, toasted pumpkin seeds
Instructions
- Preheat oven to 350°F.
- Place three halved peppers in a 9- x 13-inch baking pan and pour boiling water over them, enough to cover. Cover with plastic wrap and set aside.
- Heat evoo in a small sauté pan over medium-high heat. Add onions, garlic, finely chopped pepper, squash, black beans, cumin and chipotle powder. Cook for 5 minutes, stirring occasionally and lightly mashing the beans. Add tomatoes and continue cooking and mashing the mixture together. Adjust seasoning with salt and pepper. Remove from heat.
- Drain peppers and fill them with the vegetable stuffing. Place stuffed peppers back in the baking pan. Roast for 20 to 25 minutes.
- Serve alongside brown rice and topped with cilantro.
Notes
Serve with 1 cup brown or red rice per person (with rice total meal is 400 calories)
Courses Dinner
Cuisine Mexican
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 390 | ||
% Daily Value | ||
Total Fat 12 g | 18% | |
Saturated Fat 2 g | 10% | |
Sodium 40 mg | 2% | |
Total Carbohydrates 63 g | 21% | |
Dietary Fiber 13 g | 52% | |
Sugars 3 g | ||
Protein 11 g | 22% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
If you don’t feel like baking, just serve a nice fruit salad with these peppers.
Quick Corn Muffins
Prep
Cook
Total
Yield 8 muffins
Corn meal is naturally whole grain and loaded with fiber. Make this for breakfast or save as a snack or side dish.
Make these muffins in minutes with a little help from your blender.
Ingredients
1 1/3 cups nonfat milk or almond milk
4 tablespoons melted butter or coconut oil
2 tablespoons honey
2 eggs
3/4 cup cornmeal
1 cup whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
Instructions
- Preheat oven to 350F. Grease 8 muffin cups, or use an an 8- x8-inch baking pan, pie dish or 10-inch cast iron skillet.
- Combine ingredients in the order listed in your blender.
- Blend on low speed for 60 seconds or until the batter is smooth.
- Pour into greased baking dish.
- Bake 25-30 minutes or until toothpick inserted comes out clean.
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 197 | ||
% Daily Value | ||
Total Fat 7.4 g | 11% | |
Saturated Fat 4.1 g | 21% | |
Cholesterol 57 mg | 19% | |
Sodium 374 mg | 16% | |
Total Carbohydrates 27.4 g | 9% | |
Dietary Fiber 1.3 g | 5% | |
Sugars 6.5 g | ||
Protein 5.3 g | 11% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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