Stuffed Poblano Peppers
By: McCormick Kitchens
Made With:
Key products
Instructions
- Preheat oven to 350°F. Spray large sheet pan with no stick cooking spray. Arrange poblano pepper halves in single layer pan.
- Roast 10 - 15 minutes, until tender crisp.
- Meanwhile, heat olive oil in large skillet on medium heat. Add bell pepper and onion; cook and stir 3 - 4 minutes until softened. Stir in the black beans. Cook 2 - 3 minutes longer until vegetables are tender. Add 3/4 cup of the Fajita Sauce, stirring until the mixture well blended and sauce is heated through.
- Remove poblanos from oven. Increase oven temperature to 375°F. Carefully stuff each poblano pepper with the prepared filling, being careful to avoid tearing the peppers. Drizzle remaining Fajita Sauce evenly over peppers and sprinkle with the shredded cheese.
- Bake 10 minutes longer, or until the cheese is melted and bubbly.
- Meanwhile, mix all ingredients for the lime crema in small bowl until well blended. Remove stuffed peppers from the oven. Garnish with fresh cilantro. Serve hot with a dollop of lime crema on top or on the side.
