Sub in this Stuffed Pepper recipe for your next Taco Tuesday! It makes the most delicious and healthy (with just a little heat) stuffed poblano peppers you'll ever taste. The best part is that the people in your life will also love these and you’ll have plenty of filling left over for burrito bowls in a pinch.
4 poblano peppers halved and seeds removed
1 pound turkey, lean ground beef OR tofu
1 teaspoon each ground cumin, chili powder, garlic powder
1 cup cooked cauliflower rice or brown rice
1/2 cup canned black beans, drained
1/2 cup frozen or canned corn, drained
1 15-ounce can diced tomatoes (I prefer fire-roasted), drained
1 4-ounce can green chiles, diced
1/4-cup (or just a sprinkle) grated mozzarella, Cotija or cashew cream
Sea salt and ground black pepper to taste
Preheat oven to 350 degrees and lightly grease a large baking sheet. Arrange halved poblano peppers in a single layer on the baking sheet so that they aren't overlapping. Bake for 10-15 minutes while you move on to the next step.
Add ground beef (or preferred meat choice, see Note 2) and rice to a large skillet and season with the cumin, chili powder, and garlic powder. Saute over medium heat for 5-8 minutes until meat is browned and cooked through.
Stir in the black beans, corn, diced tomatoes, and green chiles. Cook another 1-2 minutes. Spoon mixture into the peppers, sprinkle with cheese, and return to oven for another 10 minutes or so until peppers are tender and cheese is melted. Allow to cool slightly before serving.