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Healthy Habanero Stuffed Poblano Peppers

Ashley Manila
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Ingredients
 

  • 6 poblano peppers
  • 1 cup brown rice, cooked according to package directions
  • 2 tablespoons olive oil
  • 1/2 small white onion, diced
  • 2 cloves garlic, minced
  • 2 plum tomatoes
  • (1) 15 oz. can of kidney beans
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 teaspoons El Yucateco Red Habanero Hot Sauce, plus more for serving
  • Salt and pepper, to taste
  • 1/4 cup Cotija cheese, for sprinkling
  • 1/4 cup cilantro, chopped
  • 1/4 cup sour cream, optional

Instructions
 

  • Add 2 1/2 cups of water to a large pot and bring it to a rolling boil. Add rice, a pinch of salt and oil, if desired, then simmer on low according to package instructions.
  • While the rice cooks, prepare the peppers. Slice them in half and remove the seeds and ribs. I advise doing this with cooking gloves if you have them, or even a piece of saran wrap wrapped around your fingertips. The pepper interiors are HOT! Set aside.
  • Time to make the beans! Add oil to a small skillet and bring it to a simmer over medium-heat. Add onion, garlic, and tomatoes and cook until onions have softened; about 6 minutes. Add beans with juices and allow mixture to come to a boil. Reduce heat to a slow simmer and cook for 10 minutes, or until sauce has thickened up. Add cumin, chili powder, and hot sauce. Cook for another 2 minutes; remove from heat.
  • Once the rice has finished cooking, stir the rice into the bean mixture, mixing well to evenly combine.
  • Place the peppers in a baking dish skin side up. Broil for about 5 minutes, then flip the peppers and broil 5-6 minutes more.
  • Place the pepper halves skin side down in an oven safe serving dish, and spoon the filing into each half. You should have enough filling to generously stuff each pepper. Top with cheese and broil just to heat for about 2 minutes.
  • Garnish with chopped scallions, cilantro, and sour cream (if using). Serve at once with extra hot sauce on the side!
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