Overstuffed Vegetarian Poblanos

I loved stuffed peppers in all forms. I have used orzo, shrimp, chorizo, Italian sausage, etc. for the base of the stuffing. But how about a Meatless Monday Vegetarian version? These are loaded with veggies and can be made ahead to help with those busy weeknight meals.

If you don't have a grill, or if the weather prevents you from going outdoors to prep the poblanos, never fear! For the first time, I experimented with using the oven to do the work. Super easy! No grill to light, no flames to worry with, just about 15 minutes in the oven and the peppers have blistered perfectly.

6 - 8 large poblano peppers

1 T. olive oil

1 can (15 oz.) black beans, rinsed, drained, and coarsely mashed

1 medium zucchini, diced

1 small red onion, diced

2 t. minced garlic

1 can (15 oz.) Mexi-corn

1 can (14 1/2 oz.) fire-roasted diced tomatoes, undrained

1 small can diced green chilies, undrained

1 cup cooked brown rice

1 T. ground cumin

1 1/2 t. ground coriander

1/4 t. ground cayenne

1/4 t. each salt and black pepper

1 cup shredded Mexican cheese blend, divided

3 green onions, thinly sliced

Suggested toppings:  sour cream, salsa, chopped cilantro

Preheat oven to 400 degrees F. Rinse off peppers and pat dry. Lightly coat each pepper with vegetable oil. Place on a rimmed baking sheet and place in oven for 15 - 20 minutes or until skins have blistered. Use tongs to turn peppers over about halfway through the time. Remove from oven, place peppers in a large bowl, and cover with plastic wrap. Let peppers rest for 20 minutes or so while you prepare the filling.

Add olive oil to a large, non-stick skillet over medium-high heat. Add zucchini and onions and cook, stirring frequently, until both have softened, about 3 - 4 minutes. Add garlic and cook 1 minute longer.

Add beans, corn, tomatoes, chilies, rice, and seasonings. Stir to combine and then remove from heat. Stir in 1/2 cup of the shredded cheese. Set aside.

Preheat oven to 375 degrees F. Carefully peel charred skins from peppers and discard skins. Cut a slit lengthwise in each pepper. Leave the stem intact. Discard membranes and seeds.

Carefully spoon filling evenly into each pepper. 

Spray a 13 x 9 baking dish with non-stick spray. Place peppers into prepared baking dish and back until heated through about 20 minutes. Sprinkle with green onions and remaining cheese during the last few minutes of cooking.

Top with sour cream, chopped cilantro, and/or salsa if desired.

After filling peppers and placing in the baking dish, you can cover with foil and refrigerate overnight. When ready to bake the next day, add 5 - 10 minutes to cooking time.

From Taste of Home magazine