Black Bean and Farro Stuffed Poblano Peppers

Preheat your oven to 400°F (204°C). Wash 2 large poblano peppers, slice them in half lengthwise, and carefully scrape out the seeds and white ribs using a spoon, leaving the stems intact to help hold the stuffing.

Place the halved peppers cut-side down on a baking sheet, brush with 1 tablespoon of olive oil, and roast in the preheated oven for 15 minutes until they begin to soften and slightly blister.

While the peppers roast, prepare the remaining vegetables: finely chop 1/2 medium yellow onion, mince 2 garlic cloves, and drain and rinse 1 can (15 oz) of black beans.

Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent.

Stir in the minced garlic, 1 tsp ground cumin, 1/2 tsp dried oregano, and 1/2 tsp chipotle chili powder. Cook for 1 minute until highly fragrant.

Add the rinsed black beans and 2 cups of leftover cooked farro (from Day 1) to the skillet. Cook for 3 to 4 minutes, stirring frequently, until the mixture is thoroughly heated and the flavors are well combined. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Remove the poblano peppers from the oven and carefully flip them cut-side up. Divide the warm farro and black bean mixture evenly among the 4 pepper halves, pressing down gently to pack the filling. Top each pepper with 2 tablespoons of shredded monterey jack cheese (1/2 cup total).

Return the stuffed peppers to the oven and bake at 400°F (204°C) for 12 to 15 minutes, until the peppers are tender and the cheese is melted and bubbling.

While the peppers finish baking, prepare the crema: scoop the flesh of 1 ripe avocado into a blender or small food processor. Add 1/4 cup sour cream, the juice of 1 lime (about 2 tablespoons), 1/4 cup fresh cilantro, 2 tablespoons of water, and 1/4 tsp salt. Blend on high until completely smooth and creamy.

Plate the hot stuffed peppers, drizzle generously with the avocado-lime crema, and garnish with additional fresh cilantro leaves before serving.