Stuffed Roasted Poblano Pepper

Mexican food at it’s best! Great ingredients treated simply in a vibrant harmony of tastes. When your appetite calls for Mexican food, nothing beats this quick snack. Thinking of lunch, add some rice or a light green salad. This is a naturally gluten free vegetarian recipe. Disfruta!


3 poblano peppers, halved and deseeded
1 Tbsp. extra virgin olive oil
2 tsp. ground cumin, divided
1 ½ cups cooked black beans. If you are using canned rinse well and drain
1 tomato, chopped
½ red onion, finely chopped
1 garlic clove, minced
1 Tbsp. lime juice
Cayenne pepper to taste (optional)
Handful of chopped cilantro
Himalayan pink salt to taste
1 cup grated cheddar cheese


Preheat oven to 400 F and line a baking sheet with parchment paper
Mix olive oil pinch of cumin and a pinch of salt and brush the peppers on the inside Combine beans, tomato, red onion, garlic, lime juice, cayenne, remainder of cumin, cilantro and salt and fill the peppers. Top with cheese
Place on a prepared baking sheet and bake for 20 minutes or until the cheese is bubbling

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