This is a vegetarian recipe, and oh so tasty. A twist on traditional stuffed peppers - using mild chilies, black beans, zucchini, Mexican flavors and of course a bit of cheese. This can be meal on its own, but if you would like a side, some sliced avocados and tomatoes would be a great fresh side, or Cauliflower Spanish Rice.
Black Bean Stuffed Chilies:
First, make your black beans. Easy and quick InstaPot Recipe here: InstaPot Black Beans (cookingnutrish.com). I had made them in advance for meal-prep, so they were ready to go for this dish. In a time pinch? Use canned black beans, but I would recommend simmering them with some seasonings and/or can of Rotel tomatoes, and cilantro, to add flavor.
Second, prepare the chilies by slicing them open vertically on one side- like creating a little boat, and remove seeds. I used Anaheim chilies, which are very mild but have great flavor. Poblanos would also be great! Spray lightly with avocado oil, or your favorite cooking spray/oil.
Next prepare the ingredients for the filling mixture:
Cut 1 zucchini into medium sized cubes
Dice 1/2 small onion
Dice 3-4 baby bell peppers
4. Heat a sauté plan on medium heat, add a bit of avocado oil, or your favorite cooking oil, and add the prepared vegetables to the pan.
5. Squeeze juice of 1/2 lime over the vegetables in the pan and salt to taste.
6. Once the vegetables start to soften- add 2 diced chipotles in adobo sauce. You can also add a tablespoon of the adobo sauce only for extra chipotle flavor. Continue to sauté.
7. Next, add about 1-2 cups of the black beans, and mix with the vegetables and sauté.
Now it is time to stuff the chilies.
Pre-heat the oven to 350 degrees.
Using a large spoon- add Spoonfuls of the black bean mixture to each chili
Sprinkle with shredded cheese. I used a Mexican shredded cheese blend.
Place in pre-heated oven and bake for about 15-20 minutes till the chilies are softened and the cheese is melted.
Remove from oven, and let cool a bit before serving, and enjoy! Some great garnishes include a dollop of fat-free sour cream, avocado, and chopped cilantro.
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