Stuffed Poblano Peppers

Quick, easy, and baked Stuffed Poblano Peppers are packed with flavor and topped with cheese to make these perfect for your next fiesta! During Exodus 90, we need to celebrate the “why” of our sacrifices on Wednesdays and Fridays. As

Serves 6

Prep time: 10 minutes

Cook time: 25 minutes

Quick, easy, and baked Stuffed Poblano Peppers are packed with flavor and topped with cheese to make these perfect for your next fiesta! During Exodus 90, we need to celebrate the “why” of our sacrifices on Wednesdays and Fridays. As we go through the program, we learn to achieve our goals in working with what we have, not what we wish we had. We learn about ourselves and our ability to overcome and succeed at all three pillars that are essential aspects of the Christian life. I love to celebrate with food, and this recipe is to help you do the same.

“…to remember the past with gratitude, to live the present with enthusiasm, and to look forward to the future with confidence.” – Saint Pope John Paul II

Ingredients

  • 1/2 cup uncooked couscous
  • 6 poblano peppers – halved and seeds/membranes removed
  • 1 Tablespoon olive oil
  • 1/4 cup red onion, diced
  • 1/2 cup frozen or canned corn, drained
  • 1/2 cup fire-roasted diced tomatoes, drained
  • 1/4 cup canned black beans, drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/2 cup mozzarella cheese

Instructions

  1. Preheat oven to 350 degrees F.
  2. Cook the couscous according to package directions, about 5 minutes.
  3. Meanwhile, arrange halved poblano peppers in a single layer on a parchment lined baking sheet. Bake in the oven for 10 minutes while you prepare the filling.
  4. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 3 minutes, stirring often. Add the corn, tomatoes, black beans, salt, garlic powder, cumin, and smoked paprika. Stir to combine and cook for 2 minutes. 
  5. Transfer vegetable & bean mixture to a large mixing bowl. Add 1/4 cup of the cheese. Stir well to combine.
  6. Divide the filling among the peppers, adding it from the top and pressing on it to fill the entire pepper. Top each pepper with a sprinkle of the remaining cheese.
  7. Return the peppers to the oven and bake for another 10 minutes until the cheese is melted. Serve warm and enjoy!

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