STUFFED POBLANO OR ANAHEIM PEPPERS

STUFFED POBLANO PEPPERS

or stuffed anaheim peppers

Serves 2-4

I N G R E D I E N T S

• 1 POUND poblano or anaheim peppers from Royal Produce

• 1 bunched onion from Royal Produce, diced

• 3 CLOVES garlic from Vinegar Flats Farm, minced

• 1 TSP ground cumin

• 1 TSP Basque chili powder from Hayshaker Farm

• 1 CUP cooked rice

• 1 CUP cooked black beans from Palouse Brand

• 1/2 large tomato from Royal Produce, chopped into 1 inch pieces

• Cotija, cheddar, or mozzarella cheese

• Olive oil

• Salt and pepper

P R O C E S S

1. Preheat the oven to 450 degrees F and prepare the veggies. Slice the peppers in half and remove the seeds. The stems can remain to help the pepper keep a bowl-like shape.

2. Place the peppers face up on a baking sheet and drizzle with olive oil. Bake for roughly 10 minutes - you want them to be blistered so the skin is softened and tasty.

3. Meanwhile, sauté the onion with olive oil until translucent. Add the spices, garlic, and tomato, cooking until most of the moisture has evaporated. Add the rice and beans and stir to incorporate.

4. Remove the peppers from the oven and turn the heat down to 350 degrees F. Fill the peppers with the beans and rice mixture and sprinkle with cheese. Bake for roughly 10 minutes until the cheese is golden brown. Enjoy with fresh pico, avocado, lime, and sour cream!