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Filling and healthy, our Not So Boring Stuffed Poblano Peppers with a healthy citrus CBD salad are the perfect way to fill up without the extra fat. 

 Not So Boring Stuffed Poblano Peppers with a healthy citrus CBD salad


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.  I love finding new ways to use fresh ingredients.
Adding CBD to this meal boosts the health benefits and may help you to lose body fat.

Studies by doctors interviewed recently, CBD advocates and qualified doctors: Rachna Patel, MD and Michael Verbora, MBA, MD, CCFP. Both doctors prescribed CBD to treat other conditions such as chronic pain and anxiety, many patients experienced weight loss. They did also speak about studies that could explain the weight loss too, albeit as side effects of cannabidiol.

Feel free to leave the CBD out, and exchange it for 2 tablespoons of EVOO.

Not So Boring Stuffed Poblano Peppers with CBD Citrus Salad

Serves 4
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 of our “Not So Boring Stuffed Poblano Peppers with a healthy citrus CBD salad recipe” in the comments!

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