Stuffed Poblanos With Black Beans and Cheese

Jun 01, 2023June 1, 20230 0
Stuffed Poblanos With Black Beans and Cheese recipe for a savory dinner
in Dinner

Prep

15 min

Cook

50 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup uncooked basmati rice ( see note for microwave instructions & should be firm to soak up juices from the peppers )
1 1/2 cups water
3 3/4 teaspoons kosher salt , divided ( I prefer to salt the inside pepper and use less salt overall )
6 medium poblano peppers
1 cup cooked black beans
1 teaspoon toasted cumin seed
3/4 cup sour cream
3/4 cup crumbled Cotija cheese ( about 4 ounces )
1/2 cup chopped cilantro ( about 1/2 bunch )
1 cup chopped fresh tomato ( about 2 small tomatoes )
2/3 cup chopped green onion ( about 1/2 bunch )
1/2 teaspoon fresh ground black pepper
1 cup cooked and crumbled chorizo sausage ( optional )

Nutrision Information

Servings Per Recipe
6
Calories
348
Sugar
3g
Fat
13g
Stuffed Poblanos With Black Beans and Cheese is a classic Mexican dish that has gained popularity in the United States as a vegetarian meal option. These delicious green peppers are stuffed with black beans, basmati rice, and Mexican cotija cheese to create a burst of flavors. The cumin seeds and cilantro add a unique taste of Mexican spices to this dish. The cheese is then melted in the oven to create a cheesy and hearty meal that everyone will love.

Instructions

1.Cook rice in a medium saucepan, following the packet instructions. When it's done, fluff with a fork and set aside.
2.In a large pot, bring water and 2 teaspoons of kosher salt to a boil. Cut 1/2 inch from the tops of the poblano peppers and remove all the seeds and veins, making sure not to puncture the skin. Add the peppers to boiling water and turn off the heat. Let sit for 5 minutes.
3.Preheat the oven to 375°F.
4.In a large bowl, mix together cooked rice, black beans, cumin seed, and remaining 1 3/4 teaspoons kosher salt.
5.In a separate bowl, mix together sour cream, Cotija cheese, cilantro, tomato, green onion, and black pepper.
6.Stuff each pepper with the rice and bean mixture, filling to the top. Place the stuffed peppers in a baking dish, stuffed side up. Top each pepper with a tablespoon or two of the sour cream mixture.
7.Bake for 30 to 40 minutes, until the cheese is melted, bubbly, and golden brown. Serve immediately.

PROS

Stuffed Poblanos With Black Beans and Cheese are not only packed with flavor but also high in protein, making it a great vegetarian meal option.
It’s also a great make-ahead dish as it can be reheated easily.

CONS

The stuffing can be spicy due to cumin seeds and poblano peppers.
If you’re sensitive to spice, it’s best to deseed the poblano peppers and adjust the cumin seeds accordingly.

HEALTH & BENEFITS

Stuffed Poblanos With Black Beans and Cheese are high in protein, fiber, vitamin C and low in fat, making it a great dish for a healthy diet. The dish is also gluten-free, making it suitable for people with gluten sensitivity.

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