STOP, don’t judge because it says its meatless. Wait, go ahead and judge, don’t try it. The less you eat of this amazing stuff the more there is for me. Okay for real, if my meat loving, East Texas born husband LOVES, I mean he requests this meal. If he loves it, I KNOW you will!
What you need:
ROASTED POBLANO PEPPERS:
1 cup of black beans*
How to start:
1. Rub your poblano peppers with olive oil and roast at 375 for 15-20 min. When your skin on the peppers start to blister then remove from the oven. Next, saute the soyrizo in a pan, 5 min. Just enough to break it up.
After you have cooked it for 5 min, drain your beans and add to the soyrizo, mix in.
Finally slice the pepper down the middle, remove the seeds and stuff the peppers with the soyrizo and bean mixture.
I chop up a bunch of lettuce, and avocado to eat with the stuffed peppers. This is a really filling meal, so if you are watching your portions then cut the peppers in half. I promise half of it will still fill you up, plus you will have lunch for the next day!
*I make all of my own beans and then freeze them in batches. It is really easy but should be done when you have a few hours where you are just hanging out at home. This allows you to control the sodium and flavor. Otherwise a can of beans is 1 cup.