Not only does the latest research points to chili peppers as a weight loss aid, these babies are also pretty low in calories. One fresh green chili pepper provides 18 calories, 4 grams of carbohydrates, and 1 gram of protein. It also provides close to double the recommended daily amount of vitamin C!
Skill level: Beginner
Start to Finish: 45 minutes
Prep: 30 minutes
Cook: 15 minutes
6 whole poblano peppers (if peppers are very large, use 3, split in half length wise)
1 sweet potato, 2 cups, small dice
1 corn on the cob, shucked, kernels cut
1 cup finely diced onion
4 garlic cloves, rough chopped
1 cup cooked black beans
¼ - ½ cup crumbled queso fresco cheese, mozzarella, jack, goat cheese or feta (optional)
1 tablespoon Cumin
2 teaspoons coriander
½ teaspoon chile powder
½ teaspoon kosher salt
⅓ cup chopped cilantro
For Avocado Cilantro Sauce:
⅔ cup avocado
⅓ cup cilantro
2/3 cup water- plus more as needed
½ teaspoon kosher salt
1 teaspoon coriander
⅛ cup lime juice
2 garlic cloves
1. Preheat oven to 400F. Scrub the sweet potatoes, rinse and dice into very small cubes. The smaller the dice, the shorter the roasting time. Toss with a drizzle of olive oil, place on a parchment lined baking sheet, along with the peppers and roast until golden and tender, about 20 minutes, turning peppers over, midway.
2. Make the Avocado Cilantro Sauce, placing all the ingredients in the blender, and blend until smooth, adding a bit more water if needed to get the blade going. Set aside.
3. Shuck the corn and cut the kernels off the cob.
4. Remove peppers and yams from the oven, when yams are tender and golden. Place foil over the peppers for a few minutes so they can steam, to make removing the skins easier. Hold the peppers under cool running water and gently remove skins. It’s OK, if all the skins don’t release, just peel off what wants to come off. Carefully, with a sharp knife, slice off the top of the peppers and rinse the seeds out with running water. Set aside.
5. In a skillet heat 2 teaspoons olive oil over med high heat, add onions and sauté for 2-3 minutes. Turn heat to down medium low, add garlic and continue stirring until fragrant and golden, about 3-4 more minutes. Add corn. Sauté a couple minutes, then fold in cooked black beans, roasted sweet potatoes, spices, salt and pepper, sautéing until warmed through. Fold in cilantro.
6. If making both vegan version and cheesy version, divide filling, adding cheese to part as desired. Stuff the peppers. Place stuffed peppers in 350 degrees Fahrenheit oven for 5-10 minutes —or longer to melt the cheese in the filling.
7. Serve the stuffed peppers over a generous bed of Avocado sauce. Top with cilantro sprigs, crumbled queso fresco (optional). Enjoy!
Nutrition Information (per serving)
Calories: 225; Total Fat: 4.6 grams; Saturated Fat: 0.7 grams; Protein: 8.1 grams: Carbohydrates: 43.3 grams; Sugars: 8.8 grams; Fiber: 10.4 grams; Cholesterol: 0 milligrams; Sodium: 644 milligrams
Recipe and photo by Sylvia Fountaine of Feasting at Home.