chili bean stuffed poblano
(1 rating)
This is a delicious high fiber, reduced carb dish. If you make your own chili, you can control the fat and sodium content as well. Enjoy!
(1 rating)
yield
4 -6
prep time
30 Min
cook time
20 Min
Ingredients For chili bean stuffed poblano
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4-6**poblano peppers (you can use bell peppers)
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16 oz**pinto, kidney, or red beans, home cooked or canned
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1- 1 1/2 c**chili, home cooked or canned
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2 c**asadero, or your favorite mexican cheese
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**diced onion, salsa, sour cream, cilantro, any of your favorite mexican food garnishes
How To Make chili bean stuffed poblano
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1You can use leftover beans that you have cooked, as well as leftover chili. You can also use canned beans, drained, mixed with canned chili. This can be as easy or time consuming as you desire. -
2Make a V shaped cut into the poblano and remove seeds. Place in a 400° oven for 30 min.
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3In a mixing bowl, combine beans and chili to the desired ratio you like. You can also added diced onion and any other diced pepper that you like, I used fresno peppers. Add 1 c grated cheese as well if desired.
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4Stuff gently into poblano.
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5Top with grated cheese and bake 400° another 20min or until pepper is nice a soft. Top with cilantro, salsa, sour cream or any of your favorite toppings.
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6https://www.justapinch.com/recipes/side/other-side-dish/pinto-beans-2.html?p=1 https://www.justapinch.com/recipes/soup/chili/my-texas-chili.html?p=1
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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