Black Bean, Mushroom, and Lentil Stuffed Poblano Peppers

It has been a little over a month since I cut meat out of my diet. I was, as I described it, "transitioning" to vegetarianism since the new year, but it was not until I moved to Boston and cooked solely for myself every night that I finally took the plunge into the deep end. 

The most challenging part about not eating meat (besides the lure of a salami sandwich) is cooking dishes that keep you full. While fruits, vegetables, and grains make you full, proteins keep you full. Meat is the most obvious form of protein, for Americans at least. The typical American conceptualization of a "healthy" meal looks something like this: a third of the plate is animal protein, such as a chicken breast; a third of the plate is a grain, such as rice; and a third of the plate is a vegetable, such as steamed broccoli. But of course, meat is by no means the only way to get that filling protein into a dish. First and foremost, eliminating meat means finding alternate forms of protein, completely upheaving how you conceptualize a meal. 

This dish is chock full of protein: lentils, black beans, avocado... and the protein in each of these ingredients is far easier for your body to digest than is meat. Your tummy will thank you.  

I prefer stuffing poblano peppers over bell peppers, because the poblanos add an extra little kick of spice. Personally, I live for spicy foods, but for those of you who would prefer a milder option, a red or orange bell pepper would work nicely as a substitute. 

Keep reading for the full recipe!

Black Bean, Mushroom, and Lentil Stuffed Poblano Peppers

// Total time: 35 minutes

// Serves: 2

Ingredients:

• 2 poblano peppers
• 1/4 white onion, chopped
• 4 oz. white mushrooms, chopped
• Splash of white wine or beer
• 1/2 can lentils, drained and rinsed
• 1/2 can black beans, drained and rinsed
• 1/4 tsp. cinnamon 
• 1/4 tsp. cayenne pepper
• salt and pepper, to taste
• Cheddar cheese, grated
• Cilantro
• 1/4 Avocado

Directions:

Preheat the oven to 400 degrees. Chop off the top of the poblano peppers, cut in half lengthwise, and remove seeds. Place pepper halves on a foil lined baking dish, open side facing up. Roast for 20 minutes. You want the pepper to be heated and tender but retain a little crisp. 

Meanwhile, heat olive oil in a frying pan. Add the onion and cook until translucent and fragrant, about 3 minutes. Add the mushrooms and white wine and allow to cook until mushrooms are tender, about 3-4 minutes. Add the lentils and black beans, stirring the mixture to combine all ingredients. Sprinkle with cinnamon, cayenne pepper, and salt and pepper. Allow to cook for 3-4 more minutes, so beans and lentils get heated through. 

Remove baking sheet with poblano peppers from the oven. Turn the oven to broil. Spoon mixture into the center of each pepper half. You want to fill the pepper halves but you do not want them overflowing, as this will make them difficult to eat. Top mixture with cheddar cheese (amount is to your discretion) and broil until cheese is ooey gooey melted. 

Serve with fresh cilantro and avocado. Prepare yourself for a food coma and stuff your face!

xx