Mexican Stuffed Poblanos
Hearty and spicy vegetarian stuffed poblanos
We are starting to get back into the school/work routine around here. I am getting more used to early mornings and packing lunches. The kids seem to be adjusting pretty well to mommy going back to work. Little Man put up a little fight this morning though and didn’t want to go with the babysitter. It always breaks my heart a little to see them cry when I have to leave them somewhere. L shed some tears one day last week when I left her at school too. I know they were both fine within minutes though.
So far I have done pretty well on lunches and I think L has only taken PB&J once. Her new favorite is homemade pizza lunchables which I make with whole wheat pita, tomato sauce, and mozzarella cheese.
Dinners have still been pretty low-key which isn’t a bad thing. Tonight I actually made what hubby called my best pasta dish ever and it was something I tossed together in less than 30 minutes. I will share that recipe soon.
These stuffed poblanos are actually a recipe I made during the week that the kids were at my mom and dad’s and it was just hubby and I for dinner. These are definitely not very kid-friendly as they are quite spicy but hubby and I both like spicy food. If you wanted to tone down the spice you could use the stuffing for bell peppers and leave the jalapeño out of the salsa topping.
- 4 poblano peppers
- 1/2 cup water
- 1/2 cup uncooked bulgur
- 1 Tbs olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 (15-ounce) can no-salt-added pinto beans, drained
- 1 (4-ounce) can chopped green chiles, undrained
- 2 tsp cumin
- shredded Monterey Jack cheese (optional for vegan)
- 2 tomatoes chopped
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- juice of 1 lime
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 1 jalapeño pepper, seeded and finely chopped (omit for less spice)
- Preheat broiler.
- Place poblanos on a foil-lined baking sheet. Broil 5 minutes on each side or until blackened and charred. Let stand 15 minutes; peel. Cut a slit lengthwise in each poblano; discard seeds, keeping chiles intact. Set aside.
- Bring oven temperature down to 400 degrees.
- Combine water and bulgur in a medium saucepan. Bring to a boil. Remove from heat. Cover and let sit 30 minutes.
- Heat a large skillet over medium-high heat. Add the olive oil to pan.
- Add onion and garlic to pan; saute for 5 minutes or until the onion is lightly browned. Add beans, green chiles, and cumin. Bring to a boil, reduce heat, and simmer for 10 minutes or until thickened, stirring occasionally. Remove from heat; let stand 10 minutes. Stir in cooked bulgur.
- Divide the bean mixture evenly among the poblanos. Sprinkle with cheese if desired.
- Place the poblanos, cut side up, on a foil lined and lightly oiled cookie sheet.
- Bake for 15 minutes or until lightly browned.
- Combine the tomatoes and remaining ingredients in a small bowl and serve on the poblanos.
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