FOOD+NUTRITION By Chef Tamra Patterson
Stuffed Poblano Peppers from Chef Tam’s Underground Cafe Delightful for vegetarians and meat eaters alike, these stuffed peppers are fulfilling and full of so much flavor. When I cook these at home, I use vegetables from my own garden and the freshness just takes this dish to another level! It can be served alone, as an appetizer, or as a meal with a protein. This recipe comes from Chef Tam’s Underground Cafe’s new meal prep kit. Check it out at Thecheftam.com/meals-2-go.
Prep Time: 35 minutes | Makes 3–4 Servings
Ingredients: q 2 cup canned black beans q 1 cup cooked lentils q 1 cup whole kernel corn q 1 small onion, finely chopped q 2 whole jalapeños, finely diced q 1 Roma tomato, diced q 1 /2 bunch of cilantro, finely chopped q 2 cups shredded cheddar, divided in half q 6 Poblanos, sliced in half and seeded (may sub bell peppers) q 1 packet of taco seasoning q 2 Tbsp olive oil Directions: Preheat oven to 350F. Combine all ingredients minus the oil and only half of the cheese to make a bean mixture. Bathe peppers with oil and place on sheet pan. Fill each pepper with the bean mixture and then top each with shredded cheese. Bake in the oven for 20 minutes and enjoy.
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Serve on a cool plate or in a small pan with citrus or bread as a garnish. Store leftovers in a tightly sealed, container and they will last up to a day and a half.
Chef Tamra Patterson (Chef Tam) was born and raised in Fort Worth, Texas. She is the owner of Chef Tam’s Underground Cafe and comes from a long line of cooks, bakers, and restaurant owners. The restaurant is now offering meal kits to go. Learn more at Thecheftam.com or 901.207.2595
