Delightful for vegetarians and meat eaters alike, these stuffed peppers are fulfilling and full of so much flavor. When I cook these at home, I use vegetables from my own garden and the freshness just takes this dish to another level! It can be served alone, as an appetizer, or as a meal with a protein. This recipe comes from Chef Tam’s Underground Cafe’s new meal prep kit. Check it out at Thecheftam.com/meals-2-go.
Prep Time: 35 minutes | Makes 3–4 Servings
- 2 cup canned black Beans
- 1 cup cooked lentils
- 1 cup whole kernel corn
- 1 small onion, finely chopped
- 2 whole jalapeños, finely diced
- 1 Roma tomato, diced
- 1/2 bunch of cilantro, finely chopped
- 2 cups shredded cheddar, divided in half
- 6 Poblanos, sliced in half and seeded (may sub bell peppers)
- 1 packet of taco seasoning
- 2 Tbsp olive Oil
Preheat oven to 350F. Combine all ingredients minus the oil and only half of the cheese to make a bean mixture. Bathe peppers with oil and place on sheet pan.
Fill each pepper with the bean mixture and then top each with shredded cheese . Bake in the oven for 20 minutes and enjoy.
Serve on a cool plate or in a small pan with citrus or bread as a garnish. Store leftovers in a tightly sealed, container and they will last up to a day and a half.
Chef Tamra Patterson (Chef Tam) was born and raised in Fort Worth, Texas. She is the owner of Chef Tam’s Underground Cafe and comes from a long line of cooks, bakers, and restaurant owners. The restaurant is now offering meal kits to go. Learn more at Thecheftam.com or 901.207.2595