Chipotle Black Bean and Rice Stuffed Poblanos

Ingredients

• 4 whole Poblano Pepper
• 2 can (15 oz) Black Beans
• 2 cups Cooked Brown Rice
• 1 ½ cups Zucchini
• 1 can (15 oz) Tomato Sauce
• ½ cup Tomatoes
• 2 tsp Canned Chipotle Peppers In Adobo Sauce
• 1 tsp Garlic Powder
• 1 cup Pico De Gallo
• 1 whole Avocado
• ¼ cup Green Onions
• ¼ cup Fresh Cilantro
• 1 whole Lime

Instructions

1. Preheat oven to 425°F. Place poblanos on a foil-lined baking sheet and roast for 20 minutes, turning once, until skins are charred. Transfer to a bowl, cover with foil, and let steam for 5 minutes.
2. While peppers steam, stir together the black beans, cooked brown rice, zucchini, tomato sauce, chopped tomato, chipotle peppers, and garlic powder in a large bowl. Season with salt and pepper to taste.
3. Peel off the charred skin from the poblanos. Cut a lengthwise slit down one side of each pepper and remove the seeds. Arrange peppers slit-side up in a baking dish and reduce oven temperature to 400°F.
4. Spoon the black bean and rice filling generously into each poblano, mounding it full. Bake for 10 minutes until the filling is heated through and the zucchini is tender.
5. Top each stuffed pepper with pico de gallo, chopped avocado, scallions, and cilantro. Serve with lime wedges.