Ingredients
4 Poblano or Aniheim peppers
1 cup queso fresco; crumbled
4 tblsp pine nuts; toasted
2 garlic cloves; minced
1 med sweet onion; finely chopped
1 can black beans; drained and rinsed
cooking spray
Preparation
Preheat broiler. Slit the peppers on one side and remove the seeds. Place peppers on a cooking sheet and broil until charred. Place in a ziploc baggie for 15 min. and then peel the outer skin away. Lower oven temp to 375. In a med. size bowl mix all of the remaining ingredients together except cooking spray. Smash the black beans a bit. Coat a glass baking dish with cooking spray and and place the peppers in it. Stuff the peppers as full as you can; overflowing is OK. Place the dish in the oven for 20 minutes or until the cheese is melted and browned. ENJOY!
