For many years I really hated peppers. I’d only had them diced up in meatloaf, cold on salads, or pickled. None of those made my day. But the idea of stuffed peppers seemed a little boring. Until I found this recipe.
This one started off as a basic recipe from my friends Slimming World, and I found that with a few tweaks it as just right for me.
Ready in 1 hr 30 min
For the stuffed poblano peppers:
4 fresh poblano peppers
2 eggs, lightly beaten
2 cups cooked white rice
1 cup canned black beans, rinsed and drained
1 fresh jalapeño pepper (seeds removed), finely chopped — I really don’t like jalapeño so I omitted them.
½ tsp ground cumin
½ tsp dried oregano
2 scallions, chopped
¼ cup red bell pepper (ribs and seeds removed), chopped, to garnish
For the citrus salad:
6 cups fresh spinach leaves or mixed greens
4 medium navel oranges and/or small grapefruit, peeled and sliced
2 tbsp fresh lemon juice
¼ tsp anise seed, crushed
1.Preheat oven to 425°F. Place whole poblano peppers on a foil -lined baking sheet. Roast 20 minutes, or until skins are charred. Wrap poblano peppers in foil and let stand 20-30
minutes, or until cool enough to handle.
Peel off skins. Cut a lengthwise slit in peppers and remove seeds. Reduce oven temperature to 375°F. In a medium bowl, stir eggs,rice, beans, jalapeño pepper, cumin, oregano and ½ tsp salt to combine. Spoon filling into peppers. Place filled poblano peppers on a foil-lined baking sheet and bake 20-25 minutes, or until heated through. Top with scallions and chopped red bell pepper.
2. Spread spinach on a serving platter and top with oranges. Drizzle with lemon juice, then
sprinkle with anise, ¼ tsp salt and ¼ tsp black pepper. Serve with your citrus salad with stuffed peppers.
Let me know what you think!~ Crysta