Cheesy Summer Stuffed Poblanos
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: 4 Servings
Ingredients:
6 poblano peppers
1 tablespoon olive oil
1 cup cooked jasmine rice
2/3 cup black beans
2/3 cup freshly grated monterey jack cheese + extra for topping
2/3 cup grape tomatoes, quartered
1/3 cup freshly torn cilantro
4 green onions, sliced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup sour cream
salsa for serving
sliced avocado for serving
Instructions:
Preheat the oven to 425 degrees F. Slice the tops off of the poblano peppers and remove the inner ribs and seeds. Rub the outsides and insides with olive oil and sprinkle with a pinch of salt and pepper.
In a bowl, mix together the rice, beans, cheese, tomatoes, cilantro, green onions and garlic. Add in the salt and pepper. Stir in the sour cream until combined – helping to hold things together.
Stuff each pepper with the rice and bean mixture. Place them on a parchment paper covered baking sheet. Bake for 25 minutes, then remove and add a few handfuls of cheese on top of the peppers. Bake for 15 minutes more. Serve immediately with salsa and avocado!