- 4 Roasted Hatch chiles (or 4 poblano peppers)
- 1 Tbsp avocado oil
- 2 ears corn, with kernels cut off
- 1 small yellow onion, minced
- 1 clove garlic, minced
- 1/2 cup cooked brown rice
- 1/3 cup chopped cilantro
- 1 small zucchini, diced
- 1 (15 oz) can of beans, drained and rinsed
- 3 Tbsp salsa
- 1 tsp cumin
- 2 tsp salt
- 1 Tbsp chili powder
- 1 tsp smoked paprika
- 1 lime, cut into wedges
- Preheat the oven to 375 degrees
- If using roasted Hatch chilies, remove the stem, seeds, and cut down one side. If using fresh Hatch chilies or poblano peppers, roast on a gas stovetop flame, turning occasionally with tongs as blisters form. If you don’t have a gas stovetop, place the chilies or peppers on a foil-lined baking sheet and set under the oven broiler for 5-10 minutes, turning over with tongs halfway through. Remove the stem, seeds, and cut down one side.
- Add the avocado oil and onion to a large pan over medium-high heat and cook for 2-3 minutes. Add the corn and zucchini, cooking for an additional 2-3 minutes.
- Add the rice, beans, cilantro, salsa, and spices to the pan, tossing with a spatula to combine. Cook for an additional 2 minutes and remove from heat.
- Arrange peppers in an oven-safe baking dish cut side up. Spoon rice and bean filling into the peppers until full.
- Cover the baking dish with foil or a lid and bake the peppers for 10 minutes. Uncover the dish and bake for an additional 10 minutes.
- Squeeze a lime wedge over each pepper, serve with fresh sliced avocado, and enjoy!
Nutrition per serving; 190 calories; 5g total fat (0.5 saturated); 150mg sodium; 31g carbohydrates; 6g dietary fiber; 6g sugar (0g added sugar); 7g protein