I was out on Saturday for my morning walk to get the juices flowing. On the way back home I stopped by the local farmer's market. The Autumn harvest is in full swing, so I found some great deals on produce. Among the many bargains I found were huge lovely Poblano peppers. They looked perfect for stuffing, so it was time to take them home to play.
I wanted to make a tasty, satisfying, healthy main dish that fit into my current diet plan as either a dinner or lunch selection. The following recipe gives me plenty of room to add more carbohydrates to the meal. It also gives me a meat portion size that is in-line with a heart healthy diet. This dish freezes well so you can prepare them for a quick meal when you are short on time or energy.
- 4 Poblano peppers, raw (150 g each)
- 8 oz. 96% extra lean Ground Beef, raw (224 g)
- 4 oz Mozzarella Cheese, part skimmed shredded (112 g)
- 1/4 cup (42 g) Brown Rice raw
- Onions, raw, minced (100 g)
- Garlic 4 clove, crushed and finely minced or microplaned (48 g)
- 1/4 cup Cilantro, chopped
- 1 tbsp Fresh Marjoram
- 1 tbsp Fresh Thyme
- 1tbsp Dried Oregano
- 2 tbsp Cumen
- 2 cups low fat low sodium Chicken Broth
- Tomatoes, raw, diced (640 g)
- 1 can Black Beans rinsed and drained (242 g)
- Remove the seeds and membranes from the peppers
- Mix all the ingredients for the filling well
- Stuff the peppers with the filling.
- Mix the beans, tomatoes, and chicken broth in a casserole with a lid.
- Place the peppers into the casserole.
- Cover the casserole and place in an oven preheated to 350 f.
- Bake until the peppers are soft and the rice is plump and tender.
- Remove from the oven and let rest for 15 minutes.
- Serve immediately.