Poblano Peppers Stuffed with Millet and Black Beans

Stuffed peppers with a twist. The filling uses cooked millet, black beans, and melty cheese, and the Mexican-inspired sauce makes these peppers really sing.

Peppers:
4 poblano peppers, washed, sliced in half lengthwise, and seeds removed
1 1/2 cups cooked millet or other grain
1/2 cup cooked black beans, drained
1 cup sharp cheddar cheese, divided (I used Cabot extra sharp cheddar)
handful of cilantro, chopped, plus more for garnishing
yogurt or sour cream for garnishing (I used a local goat’s milk yogurt which is a bit runnier but delicious!)

Mexican Spiced Tomato Sauce:
1 tablespoon olive oil
1 small onion, finely chopped
3 garlic cloves, minced
2 tablespoons chili powder (I used a mix of chipotle and regular chili powder)
2 teaspoons ground cumin
2 teaspoons dried oregano
1/2 teaspoon salt
1 15-ounce can tomato sauce
3/4 cup water

View the full recipe at Nourishing Matters →