Stuffed Black Bean Poblano Peppers
Its Friday and I am hungry. I have no clue what to cook today, but whatever comes out of that pot has to be something quick and fulfilling. So, i went to my local Farmer's Market and got some poblano peppers, jalepeno peppers, zucchini, & a red onion. I have no clue what I am planning to do with these ingredients, but my stomach is telling me that it better be something fast, LOL. So immediately i think about stuffing the poblano peppers with some black beans, tomatoes, rice, and those zucchini that I just purchased. Yum Yum, I think this will work, guys. So check out what I made in 45 minutes!!!
Large Poblano Peppers
1 tbs. butter
2 tbs. olive oil
1 can of Diced Tomatoes (drain the juice)
1 (8oz) can of tomato sauce
1 jalepeno pepper diced (with the seeds)
2 garlic cloves diced
1 diced zucchini
1 can of Black beans
Feta cheese, Any cheese you prefer
1 red onion diced
1/2 tsp. Fresh Thyme
Pinch of Cayenne Pepper (or more if you like)
1 tsp. cumin
1 tbs. honey
salt & black pepper to taste
1 cup Cooked Rice
Preheat oven to 400 degrees.
Over medium high heat add the butter and olive oil. Once the butter starts to melt and sizzle add the vegetables: onions, garlic, and jalapeno peppers. Once the onions and peppers are wilted add the diced tomatoes and the zucchini. Cooked the tomatoes and zucchini for 5 minutes and add the black beans, the tomato sauce, thyme, cayenne, honey, cumin, salt and black pepper. Stir and cooked for 5 minutes. Reduce the flame to medium low and add the cheese and cooked rice. Stir until everything is incorporated.
To prepare peppers for stuffing, use a paring knife to cut a wide circle around each stem so you will end up with a cap that can be replaced once you have stuffed the peppers. Clean any seeds and membranes from the interior of each pepper. Time to stuff.
Place peppers in a baking dish and bake for 20 to 30 minutes until the peppers turn brown.