Poblano Stuffed Peppers

Instructions

1. Sauté the Filling

   • Heat 1 tablespoon of neutral oil in a pan over medium heat.
   • Sauté the minced garlic, minced red onion, and chopped Roma tomato until fragrant.
   • Add the black beans, corn, and lime juice.
   • Cook for a few minutes, then remove from heat and transfer the mixture to a bowl.
   • Allow it to cool for a few minutes.
2. Prepare the Mixture

   • Once the filling mixture has cooled, whisk in the eggs until well combined.
3. Prep the Peppers

   • Preheat your oven to 400°F (200°C).
   • Line a baking sheet with foil and spray the poblano pepper halves with non-stick spray.
4. Stuff and Top

   • Fill each poblano pepper half with the egg mixture, dividing it equally.
   • Top with panko bread crumbs, also dividing them equally.
5. Bake

   • Bake the stuffed peppers for about 25 minutes.
   • If using mozzarella cheese, add it halfway through the baking time, then return to the oven.
6. Quick Avocado crema

   • While the peppers are baking, prepare the crema.
   • Mash the avocado in a small bowl and stir in the lime juice.
   • Mix with the greek yogurt until smooth.
7. Serve

   • Once the peppers are cooked and the cheese is melted, remove them from the oven.
   • Serve with lettuce, avocado crema, and your favorite hot sauce.