Chipotle Vegetable-Stuffed Poblano Peppers

Large, unwrinkled poblano peppers work best in this dish. Look for canned chipotle chiles in adobo made with Whole30-compliant ingredients at larger supermarkets and natural food grocery stores.

SERVES 4

2 tablespoons olive oil

4 cloves garlic, minced

1 onion, minced

2 chipotle chiles in adobo sauce, minced

2 zucchini, cubed

1 yellow squash, cubed

3⁄4 cup defrosted, drained frozen chopped spinach

4 large poblano peppers

28 ounces canned crushed tomatoes

  1. Preheat oven to 350°F.
  2. Heat oil in a skillet over medium heat. Add the garlic and onion. Sauté until the onion is softened, then add the chipotle chiles, zucchini, and yellow squash. Sauté until the squash begins to soften, about 5–10 minutes. Pour mixture into a bowl and stir in the spinach.
  3. Slice the poblanos down the middle but not all the way through, to form a pocket. Fill each with the vegetable mixture.
  4. Pour half of the tomatoes on the bottom of an 8" × 8" baking dish. Arrange the peppers, open-side up in a single row. Drizzle with remaining tomatoes.
  5. Bake for 20 minutes or until cooked through.