• ▢4 Poblano pepper
  • ▢½ cup Mexican Rice cooked
  • ▢Prepared Black beans – Check the recipe below
  • ▢Sauce – Check the recipe below
  • ▢1 cup Shredded Mexican blend cheese

To Make the Black Beans

  • ▢1 can Organic Black Beans 15 oz drained and rinsed
  • ▢1 Onion chopped
  • ▢1 clove Garlic minced fine
  • ▢1 teaspoon Cumin powder
  • ▢½ teaspoon Chili powder
  • ▢few Cilantro
  • ▢2 teaspoon Oil
  • ▢to taste Salt

To Make the sauce

  • ▢1 can Whole tomatoes in puree 28 oz
  • ▢2 cloves Garlic
  • ▢1 Jalapeno
  • ▢1 small Onion
  • ▢to taste Salt
  • To Make the Black Beans
  • In a pan, heat 2 teaspoon of oil. Add the chopped onions and sauté until translucent. Now add the minced garlic and fry for one more minute.
  • Now add the drained and rinsed black beans to the pan and mix well. Also add ground cumin and the chili powder and give it a stir.
  • Finally add the chopped cilantro and turn off the flame. Keep it aside until ready to assemble.
  • To Make the Sauce
  • In a blender, add all the ingredients listed under the sauce and puree them. If you prefer spicier sauce, leave the seeds and ribs of the jalapeno intact. If you prefer a milder sauce, remove the seeds and the ribs from the jalapeno and then add it to the blender. Pour the sauce in to a 9 x 13 baking dish.
  • To Make the Mexican Rice
  • Prepare the Mexican rice recipe or make any of your favorite packaged Mexican flavored rice and keep it ready.
  • To Assemble the Stuffed Poblano
  • Preheat the oven to 425 F.
  • Clean the poblano peppers and cut each of them vertically into 2. Remove the seeds and the ribs carefully. Repeat this with all the peppers.
  • Get the rice, beans and cheese all ready to be stuffed.
  • Working with one piece of pepper at a time, spread a layer of beans. Then top it off with rice. Make sure that the peppers are stuffed well without much empty space.
  • Place the stuffed peppers onto the baking dish that is layered with the sauce.
  • Once the peppers are all stuffed and placed in the pan, spread the cheese over the peppers.
  • Wrap the baking pan with aluminum foil wrap and place it in the oven.
  • Bake at 425 F for about 45 mins or until the peppers are soft and tender.
  • Now open the aluminum foil and cook for some more time until the sauce thickens up and the cheese is browned on top.
  • Let it sit for few minutes before serving.
  • Calories: 173kcal | Carbohydrates: 26g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 393mg | Potassium: 428mg | Fiber: 6g | Sugar: 4g | Vitamin A: 431IU | Vitamin C: 58mg | Calcium: 213mg | Iron: 2mg