By Chef Adam Lambay
Stuffed peppers are usually made with rice or other starchy filler. But we want to cut the carbs and find more flavor, right? So how do we do that? We pack the peppers with garden fresh veggies and Del Carmen Cuban-Style Black Beans. They are quick and easy to put together and will have your guests asking for more. Make sure to prepare a large batch… you’re going to need it.
1 Cup Corn Kernels, about 1 ear
4 Poblano Peppers, Cut in half, cored, ribbed & seeded
1/2 Cup Halved Cherry Tomatoes
1 Cup Del Carmen Cuban-Style Black Beans
2 Tbsp Minced Red Onion
2 Tbsp Chopped Fresh Cilantro
1 Clove Garlic, Minced
1 Tbsp Lime Juice
2 Tbsp Grated Cotija Cheese
Bring a large pot of water to boiling over high heat.
Place corn in boiling water for 1 minute. After 1 minute add the poblano halves and continue to boil corn and peppers for 2 minutes. Remove the corn and the poblanos and place in an ice water bath to stop the cook and cool. Once cool enough to handle remove the corn and peppers from the ice water. Cut the corn off the cob.
Place the cut corn, tomatoes, beans, onion, cilantro, garlic, lime juice, and cheese in a large bowl. Stir to combine. Carefully stuff each pepper evenly with the stuffing. Set on a cookie sheet and bake in a 400 degree oven for about 10 minutes, or, better yet, grill over medium-high heat for about 5 minutes, until peppers are soft and cheese is melted.
Serves 4 – Approximately 18.7g net carbs per serving
Note: A Life Well Eaten follows diabetic educator guidelines for determining net carbs.
Suggested formula is total carbs minus half the fiber, i.e. 16g carbs and 4g fiber would be 14g net carbs. The food industry determines net carbs as total carbs minus fiber which would come in at 12g net carbs.