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Mediterranean Stuffed Poblano Peppers

Deliciously roasted poblano peppers filled with a savory mix of chickpeas, Kalamata olives, tomatoes, and topped with feta cheese. This dish is vibrant, healthy, and sure to delight your palate!

🫐 Low Acidity

Prep

15 minutes

Cook

30 minutes

Serves

2

350

Calories

14g

Protein

43g

Carbs

15g

Fat

Ingredients

•2 poblano peppers

•1 can of Trader Joe's Greek Chickpeas with Parsley & Cumin (9.88 oz)

•1/4 cup Kalamata olives, chopped

•1 large red tomato, diced

•1/2 cup President Feta Crumbles with Mediterranean Herbs (3 oz)

•2 tablespoons olive oil

•1 teaspoon Badia Oregano

•1 teaspoon McCormick Italian Seasoning

•Salt and pepper to taste

•1 tablespoon balsamic vinegar

Instructions

  1. 1.Preheat the oven to 400°F (200°C).
  2. 2.Slice the poblano peppers in half lengthwise and remove the seeds.
  3. 3.In a mixing bowl, combine the chickpeas, chopped Kalamata olives, diced tomatoes, and feta cheese. Mix in the oregano, Italian seasoning, balsamic vinegar, salt, and pepper.
  4. 4.Drizzle the olive oil over the poblano halves. Place them on a baking sheet, cut side up, and season with a pinch of salt and pepper.
  5. 5.Spoon the chickpea mixture into each poblano half, filling generously.
  6. 6.Roast in the preheated oven for about 25-30 minutes, until the peppers are tender and slightly charred.
  7. 7.Remove from the oven and let cool for a few minutes before serving.
  8. 8.Enjoy hot, garnished with fresh herbs if available.

👨‍🍳 PRO TECHNIQUE

For added depth of flavor, drizzle with a bit of extra virgin olive oil before serving.

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