Black Bean and Vegetable Stuffed Poblano Peppers
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Yield: 3 Peppers
Ingredients
- 3 poblano peppers
- 1 can of black beans, drained and rinsed
- 1/2 cup of cotija cheese
- 1/ cup of orange and yellow bell pepper, diced
- 1/2 small sweet yellow onion, diced
- 1 cup of frozen sweet yellow corn, thawed
- 3 tbsp cilantro, chopped
- 1 zucchini, diced
- 1 large handful of grape tomatoes, sliced
- Sea salt and fresh cracked pepper to taste
- 1/2 tsp of cumin
- Dash of oregano
Instructions
Combine the black beans, bell pepper, onion, cilantro, zucchini, corn, tomatoes, all but 2 tbsp of cotija cheese, oregano, cumin, sea salt and fresh cracked pepper, to taste. Mix all ingredients thoroughly.
Clean the poblano peppers and carefully slit them down the center (be careful not to go all the way through the pepper). Gently remove the seeds from the inside of the pepper. Line a baking sheet with tin foil then place the pepper on top.
Broil until peppers are blackened on all sides. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin carefully.
Preheat the oven to 350 degrees. Coat a glass Pyrex dish with olive oil cooking spray. Place the roasted peppers in the dish. Carefully stuff each pepper with the black bean mixture. Top each pepper with the remaining cheese.
Place in the oven and bake uncovered for 20-30 minutes or until the vegetables are cooked and the cheese is melted. Serve with guacamole and fresh salsa. Enjoy.