Celebrating Cinco de Mayo

Palm Coast Observer
Opinion

Recently, I have gotten requests for healthy, low fat, low calorie recipes. While I like to eat healthy, those are not always the recipes that I feature, because let’s face it, they aren’t as much fun. This week, in honor of Cinco de Mayo, instead of making Corona cupcakes or Mexican hot chocolate brownies, I am sharing with you a Mexican pepper creation that I think is on the healthier side.

I could eat Mexican food every day of the week; homemade salsa and guacamole are staples in my kitchen. I also like to experiment with peppers and spices, so Mexican stuffed peppers seemed like the perfect, vegetable based dish. If you only want to be somewhat healthy, then ground turkey, beef or chicken can replace the beans.

Mexican stuffed peppers
What you need:
2 small peppers- any kind you’d like (I use poblanos)
1/2 medium sized onion, diced
1 clove garlic, minced
1 tablespoon olive oil
1, 15 ounce can black beans, drained and rinsed
1/4 cup water
2 teaspoon cumin
2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
pinch cayenne pepper for a little heat
1/2 cup sweet corn
1/2 cup shredded Colby Jack cheese, or any cheese you like
fresh cilantro, salsa, sour cream and/or guacamole for serving

What to do:
Preheat oven to 400°F. Cut a slit through the entire length of each of the peppers. Place them on a baking sheet and roast for 15 minutes, until the skins are softened and begin to blister.

Heat olive oil in a small saucepan set over medium heat. Add onion and saute for 3 minutes, until they begin to soften and turn translucent.

Add garlic and stir constantly for 30 seconds, until fragrant.

Stir in black beans along with the water. Add cumin, chili powder, paprika, salt, and cayenne. Stir, cover
the pot, reduce the heat to low and simmer the beans for at least 15 minutes, but up to 30 minutes.

Stir in corn. Divide the bean mixture evenly among the peppers and sprinkle with cheese.

Broil for about 3 minutes, until the cheese is melted and bubbling.

Garnish fresh cilantro, salsa, sour cream and/or guacamole if you’d like and enjoy!