4 Pablano peppers (halved with seeds removed)
1 can corn (or 1 cup frozen corn thawed)
1 can black beans, rinsed
½ cup cooked rice (brown, white, long grain, jasmine)
1 cup shredded cheddar cheese, divided
1/2 avocado, diced
1 medium tomato, diced
1 cup red kale minced
2 clove garlic minced, divided
1 ¼ Tbsp chives minced, divided
1 ½ Tbsp cilantro minced, divided
½ tsp parsley minced
½ lime, cut into 2 slices
1 cup Greek yogurt
Set oven to broil
In a large bowl mix: corn, black beans, ½ cup cheese and avocado. Mix in kale, 1 clove garlic, 1 Tbsp chives, 1Tbsp cilantro and ½ tsp parsley. Squeeze lime over top.
Broil halved poblano peppers skin side down for 5 minutes to soften. Remove peppers from oven and readjust temperature to 400 degrees.
Stuff peppers generously with mixture. Then, sprinkle remaining cheese atop each stuffed pepper. Bake 20 minutes until cheese is warm and bubbly.
1 cup greek yogurt
¼ cup shredded cheddar cheese
½ Tbsp cilantro diced
¼ Tbsp chives diced
1 slice lime
1 clove garlic minced
Mix all ingredients and squeeze juice of one lime slice overtop. Mix well.
Remove from oven and top with yogurt sauce. Place back in the oven for additional 3 minutes.
Serve immediately with baked potato or sweet potato. Mix meat into stuffing as desired.