- 1/2 can pumpkin purée
- 1 can black beans
- 1/4 of a yellow onion, diced
- 1 tbsp olive oil
- 3 poblanos
- 1/2 cup cottage cheese
- 1/2 cup queso fresco
- 1 tbsp chili lime seasoning (or substitute 1 tsp cumin and 1 tbsp lime juice)
- in a medium skillet, heat olive oil and diced onion over medium high heat
- add black beans, pumpkin puree and seasoning
- turn heat down to medium low and let simmer for 10 minutes, stirring occasionally
- pre-heat oven to 350°F and line a baking sheet or pan with parchment paper
- cut stems out of poblanos and remove centers with seeds
- take the bean/pumpkin mixture off heat and mix with queso fresco and cottage cheese
- stuff the poblanos with the mixture and put in lined pan or baking sheet
- bake for 25 minutes until peppers are starting to blister and cheese is melty
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