Made with just five ingredients, this satisfying meal can be prepared in less than 15 minutes.
The recipe is adapted from Cooking Light: Fresh Food Fast and features mildly spicy poblano chile peppers, which are in season in late summer and early fall. If you can’t find them, other options include traditional red, yellow or green bell peppers. The flavor will be distinctly different but still good.
For a complete meal, serve with a crisp green salad of shredded romaine, jicama, carrots and orange slices with a citrus dressing.
Prep time: 15
Note: If you don’t have a microwave, you can use the stove top and an oven or toaster oven instead.