Chickpea and Avocado Stuffed Poblano Peppers

Ingredients

• 4 poblano peppers
• 1 15 oz canned chickpeas
• 1 ripe avocado
• 1 small onion
• 1 lime
• 1 cup fresh cilantro
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp olive oil
• 2 cloves garlic

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Wash the poblano peppers and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt.

3. 3

   Roast the poblanos in the preheated oven for 20-25 minutes, or until the skins are blistered and charred, turning them halfway through.

4. 4

   While the peppers are roasting, drain and rinse the canned chickpeas. In a medium bowl, mash the chickpeas with a fork or potato masher, leaving some chunks for texture.

5. 5

   Finely chop the onion and garlic. Add them to the mashed chickpeas along with ground cumin, smoked paprika, salt, and black pepper. Mix well.

6. 6

   Cut the avocado in half, remove the pit, and scoop the flesh into the bowl with the chickpea mixture. Add the juice of the lime and chopped cilantro. Gently mix until combined.

7. 7

   Once the poblanos are roasted, remove them from the oven and let them cool slightly. Carefully peel off the charred skin and make a slit down the side of each pepper, removing the seeds.

8. 8

   Stuff each poblano pepper with the chickpea and avocado mixture, pressing down gently to ensure they are filled.

9. 9

   Place the stuffed peppers back on the baking sheet and return them to the oven for an additional 10-15 minutes to warm through.

10. 10

    Remove from the oven and garnish with extra cilantro and lime wedges if desired. Serve warm.