Ingredients
4 large poblano peppers, halved and seeded
15-oz can black beans, drained and rinsed
2 scoops Extra Fiber
Directions
1Preheat oven to 400°.
2Place poblano peppers cut-side up on lined sheet pan and place in the oven for 15 minutes. Take out to cool. Lower temperature to 350°.
3Place 2 tbsp of olive oil in a sauté pan on medium-high heat. Add onions and sauté for 2 minutes, then add ground turkey. Cook for 5 to 7 minutes or until turkey is no longer pink. Add tomatoes, black beans, Extra Fiber, and seasonings. Stir until well incorporated. Cook on low for 10 minutes. Turn the heat off and let cool.
4Fill the poblano peppers with turkey mixture and sprinkle vegan cheese on top. Place in the oven until cheese is bubbly and brown, about 15 to 20 minutes. Take out of the oven and top with cilantro. Serve while hot.
5Can be refrigerated in an airtight container for up to 4 days.
