NFL Sunday: Stuffed Poblano Peppers

Hut 1, Hut 2, Hut 3… It’s Sunday and you want to be making this recipe for your tailgate.

I love using local items but sometimes I rely on store bought products to whip up a recipe. I always use Blue Menu canned goods

Grogery List

  • 4 medium sized poblano peppers
  • 1 cup shredded jalapeno havarti cheese (or whatever cheese you like best)
  • 1 packet taco seasoning mix
  • 2 cups black beans, rinsed and drained
  • 1 cup crushed tomatoes

Toppings

  • Greek Yogurt
  • Grape Tomatoes
  • Red onion
  • Avocado

How to make it

  1. Preheat your oven to, or around 375 degrees F.
  2. In a saucepan, heat olive oil. Add onions, crushed tomatoes and black beans. Simmer for 10 minutes and add the taco mix.
  3. While your mix is simmering; place pepper halves or cast iron skillets arranging so that they fit well and aren’t falling over.
  4. Add bean mixture to each pepper half, being careful not to overfill. Top with shredded cheese.
  5. Bake for 20 minutes. It’s okay if some of the beans spill over the edges of the pepper, they’ll still be delicious!
  6. Once done serve immediately and top with tomatoes, onions, avocado and yogurt, if desired. Use a fork and knife to eat.
  7. Serves 4, 2 pepper halves each.

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