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Stuffed Zucchini with Black Beans, Corn and Poblano Peppers 7.26.2020 (KH)
Source
Prep Time30 min |
Cook Time |
Total Time30 min |
Ingredients
| 2 | large | zucchini (about 16 ounces each) |
| 1 | teaspoon | olive oil |
| .5 | fresh poblano chile pepper seeded and finely chopped* | |
| 2 | ounces | onion diced |
| 10 | grams | garlic chopped in robot coupe |
| 1⁄4 | teaspoon | ground cumin |
| 1⁄8 | teaspoon | paprika |
| 1⁄8 | teaspoon | chili powder |
| 1⁄4 | teaspoon | dried oregano |
| 2 | grams | salt |
| 1⁄8 | teaspoon | ground black pepper |
| 1⁄2 | cup | frozen whole kernel corn or fresh |
| 1⁄3 | cup | diced tomato |
| 1⁄2 | cup | cooked black beans drained |
| 2 | oz | shredded Monterey Jack or cheddar cheese |
| 1⁄8 | bunch | cilantro chopped |
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