Spicy Leftover Stuffed Poblano Peppers

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30 min Prep time: 5min Cook time: 20min

Moxy Thoughts

July 24, 2019 in ,

This week I’ve been working on creating new and tasty recipes that are easy to make and contain less than 3 points on the WW diet plans.  These Spicy Stuff Leftover Poblano peppers are a delicious, savory and satisfying meal because they’re loaded with beans, protein and flavor.  The great thing about the current WW points plan is that so many great foods are 0 points, so making an easy recipe with variation has become easier on this new version of their plans.  All vegetables, black beans, garbanzo beans and eggs are all zero points, so I’ve actually found it really easy to develop some really great recipes and still feel like I’m not really dieting.    Use your favorite vegetables and beans in bulk and you’ll find yourself both full and happy!

We happen to be growing Poblano peppers in our garden, so I’m also looking for recipes to use those up.  But if you aren’t a green thumb (which I’ve honestly only just begun to develop), they seem to be available at nearly every store I’ve walked into.  If you can’t find Poblano peppers, you could use simple red peppers, core out a zucchini or even use a large, seeded, tomato.

Any stuffed vegetable dish can be easily modified to include or exclude ingredients that work for your family and your diet.  For us, sugar is a no-no, but protein and fat are needed because my boys are all extremely active.  If you’re looking to minimize the fat or are following a vegan diet you can always swap out the cheese.

Work on the stuffing first, the peppers will take a very short amount of time on the grill (or in a broiler).  For the peppers, I just trip the tops, seed and halve the peppers and lay them flat on a hot grill until they begin to blister.  Turn them just for a minute to soften the inside and remove from the grill.  Plate all the peppers and then drop in the stuffing and serve.

Do good, eat great and put some Moxy on your plate!

Ingredients

  • 6 large poblano peppers (or 4 red peppers or 4 tomatoes)
  • 2 tbsp. Moxy Kitchen Mediterranean Spice Mix
  • 1 cup chopped yellow onion
  • 3 garlic cloves, minced
  • 1/2 cup chopped red pepper
  • 1 12 oz. can black beans
  • 2 tbsp. Moxy Kitchen Yucatan Spice Mix
  • 4 slices Canadian Bacon (optional), chopped
  • 1 bunch cilantro, chopped
  • 1/2 cup shredded cheese (optional)

Directions

  • In a large bowl, mix clean, halved Poblano’s (or tomato or red pepper)  with Moxy Kitchen Mediterranean Mix and let sit while you cook stuffing
  • Warm outdoor grill or turn on broiler to hi
  • Heat a large cast iron pan for 1 minute
  • Add onion and garlic and saute 2 minutes
  • Add peppers to pan and cook another 2 minutes
  • Add beans and Moxy Kitchen Yucatan Mix and stir well
  • Reduce heat and cook approximately 3 minutes
  • Add pre-cooked Canadian Bacon, if using and cook another 5 minutes.  If not using bacon, reduce heat to simply warm while you start on grilling peppers
  • Heat peppers skin down directly on grill until they start to blacken and blister – approximately 5-8 minutes
  • Turn and cook one minute to heat through.
  • Remove and plate.  Stuff each pepper with 2 tbsp. stuffing and top with cilantro and cheese (if using)

The Moxy Mamma

Hi I’m Anna. I’m a mom, wife, full time executive, part time amateur cook and love to be creative whenever I can.

In 2014, my husband received news that he had Type II Diabetes.I’m on a mission to eat great food and create delicious recipes that are packed with flavor instead of added sugar.

Do Good, Eat Great and Put some Moxy on your plate! (more about Anna)