These stuffed poblano peppers are boldly flavored and legitimately hearty, boasting 20 grams of protein per pepper. They’re stuffed with soft, blended black beans followed by two kinds of cheese. The cheese turns gloriously golden in the oven while the chili peppers become nicely tender and caramelized.
Two layers of red salsa, one underneath and one drizzled on top, bring this crowd-pleasing vegetarian main dish together. Consider it a simpler alternative to enchiladas or layered casseroles that’s just as satisfying.
This recipe will be perfect for game days and casual home get-togethers as the temperatures drop. I hope you’ll make them again and again this fall—I’m already looking forward to my next batch.
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