Stuffed Poblano Peppers with Black Bean, Corn & Sweet Potato

Step 1

Preheat oven to 350 degrees F. Slice each poblano pepper in half lengthwise and place in 9x13 inch pan.

Step 2

Poke holes in the sweet potato and microwave on high for 4 minutes. Once done, allow to cool then cut into small cubes. This allows the sweet potato to cook a little bit before mixing with the other ingredients.

Step 3

Add black beans, corn, onion, sweet potato, tomato salsa, chili powder, cumin and oregano. Divide evenly into each poblano pepper half.

Step 4

Cover pan with foil and bake for 40 minutes or until peppers are fork tender. Remove foil, sprinkle cheese on each pepper (about 1 1/2 tablespoons on each) and bake for another 5 minutes.

Step 5

Remove from oven and sprinkle with cilantro. Serve with guacamole and extra salsa, if desired. Makes 10 poblano halves. 1 serving = 2 poblano halves