Ingredients
Scale
- 4 poblano peppers, halved and seeded
- 2 tablespoons extra virgin olive oil, divided
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 1/2 cups cooked brown rice
- 1 14.5-ounce can black beans, drained and rinsed
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 cup cilantro stems, minced
- 1/2 cup pumpkin seeds, toasted
- 2 limes, quartered
- 1 cup sour cream
- Kosher salt to taste
- Black pepper to taste
- 1 cup Monterey jack cheese, shredded
- 1/2 cup cilantro leaves
Instructions
- Preheat oven to 400 degrees.
- Drizzle poblano peppers with 1 tablespoon olive oil and season with salt and pepper. Place peppers, cut side down, on a cookie sheet lined with aluminum or parchment and bake for 15-20 minutes. Remove from oven and set aside.
- In a large skillet or heavy-bottomed pot, heat remaining olive oil over medium-high heat. Add onion and garlic and sauté for 3-4 minutes.
- Lower heat to medium, stir in brown rice, black beans, tomato paste, cumin, chili powder, cilantro stems, pumpkin seeds, and a squeeze of lime juice. Season with salt and pepper and cook 4-5 minutes.
- Remove from heat, mix in sour cream and stir once more.
- Spoon about 1/2-cup of filling into poblano peppers until nicely stuffed. Top with Monterey jack cheese and bake for another 8-10 minutes until cheese has melted and is golden brown.
- Top with cilantro leaves and serve with lime wedges. Enjoy!