STUFFED POBLANO PEPPERS
Growing up we had stuffed peppers quite often, so I wanted to take on my own version and keep the tradition going... just with healthier ingredients I feel really good about!
You will need:
Poblano peppers (2 per person)
Cast iron skillet
1/2 c chopped Onions
Gardein Beefless Ground
1 can of Pinto beans
1 c Tomatoes
Handful of fresh, chopped cilantro
2 tbsp Siete Foods spicy taco seasoning
Siete Foods Habanero Hot Sauce
First step is to get the skins off the poblano peppers. To do this,heat the cast-iron skillet on medium high on the stovetop. While it's heating up, wash the poblano peppers, slice in half, and scoop out the seeds.
Place them skin side down on the cast-iron skillet with a drizzle of olive oil. You want to blacken the skins a bit. This should be 8-10 min, but keep an eye on them. Then throw a cover over the cast-iron skillet and remove from the heat for another 10 minutes. This steams them a little to be able to peel the skins off of the peppers.
Let them cool for 10 minutes so you can actually touch them and preheat the oven to 400.
In the meantime, let's make the filling.
Throw a little olive or coconut oil in the cast-iron skillet over medium-high heat. Throw in the chopped onions. Brown them a bit, and then add in the gardein beefless ground. Add 2 tbsp Siete Foods spicy taco seasoning and then add a little water to cover the bottom of the skillet, and cover with a lid.
Open the can of pinto beans, rinse and strain.
When the gardein is warm throughout, fold the pinto beans in.
If you only have one cast-iron skillet, you will need to put the filling in a separate bowl and clean out the cast-iron skillet. If you have more than one, grab a second cast-iron.
Once the skins are off, place the peppers back in the cast-iron skillet skin side down.
Back in the oven:
Fill the peppers with the filling and roast at 400 for 10 minutes.
Add in the raw tomatoes, fresh, chopped cilantro, and drizzle a little hot sauce on top.
Find a comfy seat and savor every single bite!
**use the leftover filling for tacos, tostadas, flautas, or a rice bowl later in the week