Stuffed poblanos are an excellent choice for a festive Cinco de Mayo dinner, and if a chorizo and shrimp filling doesn't support your meat-free lifestyle, I've got the perfect vegetarian variation for you.
This baked poblano recipe stuffs the pepper shells with a mixture of cornmeal, black beans, and jack cheese. A quick blender sauce consists of canned tomatoes, jalapeños, garlic, and onions.
The resulting dish is similar to enchiladas, but without tortillas. Serve a green salad with radishes and a lime vinaigrette on the side. Intrigued by the sound of this dish? Get the recipe now.