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Whole food, Plant based, Vegan, Gluten free Potluck 11/4
Wednesday, December 2, 2015
Stuffed Poblano with Sweet Potato
Again the Farmers' Market had poblano peppers as well as sweet potatoes. Here is our recipe for tonight. For my husband we added roasted chicken diced.
4 to 6 large Poblano peppers
cups black beans cooked, or 1 can, drained
3 medium sweet potatoes, diced
1 medium onion, diced
1-2 cloves garlic
2 cups kale or spinach
1-2 teaspoons sea salt
2 teaspoons cumin
1½ teaspoon chili powder
1½ teaspoon ground corriander
Salsa of your choice
Cheddar Cheese (we used Daiya)
Preheat oven to 375 degrees F.
Add the sweet potatoes, onion, spinach, and spices to a pan. Sauté for 15 minutes until the vegetables have softened slightly.
Cut a slit lengthwise on the top of each pepper. Gently scrape out the seeds from the inside the peppers and discard.
Stuff each pepper generously with the mixture being careful not to tear the pepper.
Spoon ¼ cup salsa over each pepper. Pour the remaining salsa into the bottom of a large baking dish and arrange the peppers in the dish. Top with cheese
Bake, covered, for 15 minutes, then uncovered for 15 minutes until the peppers are soft and the sauce is hot.
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