Stuffed Poblano Peppers

  • 2 Poblano Peppers

  • 1 can pinto beans, drained

    • Black or kidney beans work too

  • 1 tomato, diced

  • 1/2 red onion, diced

  • 1/3 cup cheese, shredded

    • Plant based cheese

  • 1 bunch cilantro, chopped

  • 1 avocado, sliced

  • 1 package soyrizo

  • 1 clove garlic, minced

  • 2 tsp oil, divided

  • salt

  • pepper

  1. Preheat oven to 400F

  2. Cut peppers lengthwise and scoop out seeds

  3. Brush peppers with 1 tsp oil and bake for 12-15 minutes, until peppers are soft.

  4. Mean while, add 1 tsp oil to a sauté pan and heat on medium heat

  5. Add garlic and soyrizo, Stir and cook according to package instructions, about 5 minutes.

  6. Add pinto beans and cook for another 2 mintes.

  7. When peppers are done, stuff them with the chorizo mixture and top with cheese.

  8. Bake for about 5-8 minutes, until cheese is melted *If using plant based cheese, cover with tin foil so cheese melts better.

  9. Once done, top with tomatoes, onions and cilantro. Served with sliced avocado.