Southwest Stuffed Poblano Peppers Recipe Compliments of Crème De La Crème Modified for the Jumpst...

Ingredients:

·       4 poblano peppers halved and seeds/membranes removed

(I substituted bell peppers for the poblano peppers.)

·       1 15.5oz can lentil beans, drained

·       1 teaspoon each of ground cumin, chili powder, and garlic powder

·       2 cups cooked brown rice

·       1 15.5oz can black beans, drained

·       ½ cup frozen or canned corn (drained)

·       1 15.5oz can diced tomatoes including liquid

·       1 4oz can mild diced green chilis including liquid

·       ¼ cup nutritional yeast

·       1-2 TBS vegetable broth, if needed

·       freshly chopped cilantro

·       salt to taste, optional

Instructions:

1)     Preheat oven to 350°. Arrange the poblano pepper or bell pepper halves on a baking sheet lined with parchment paper (to prevent stickling) so they are not overlapping. Bake for 10-15 minutes while you move onto the next step.

2)     In a sauté pan, add the beans, rice, corn, tomatoes, green chilis, nutritional yeast and the spices and mix. Heat the mixture in the pan over medium heat for 5 to 8 minutes to warm the mixture and incorporate the flavors. Add vegetable broth if needed to moisten the mixture slightly, only if the mixture gets too sticky.

3)     Remove the baking sheet from the oven. Spoon the ingredients into the poblano or bell peppers. Return the baking sheet to the oven for another 10 minutes or so until the peppers are tender. Sprinkle with freshly chopped cilantro. Optional: salt to taste.