Everyone likes to stuff regular bell peppers, but today we are mixing things up. Today, we are stuffing poblano peppers! I know they have a reputation of being spicy, but I promise that in this recipe they will give just the right kick.
- 2 15oz cans of pinto beans
- 1 c water
- 1 tbsp vegetable oil
- 1 small onion
- 4 cloves of garlic
- 1 tbsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- Salt and pepper
- 1/4 tsp cayenne
- 2 c corn
- 1 c shredded pepper jack, plus extra
- 1 c shredded sharp cheddar, plus extra
- 8 poblano peppers
- Prepare vegetables: rinse beans, dice onion and mince garlic.
- Prepare peppers: cut a slit down lengthwise down the pepper leaving the stem intact, microwave for 2 minutes to make pliable, gently open and remove seeds. Set aside.
- Preheat the oven to 425°F. Line 2 baking sheets with aluminum foil, set aside.
- In a medium bowl, add 1 can of pinto beans and water and mash until smooth.
- In a medium skillet, heat oil over medium heat. Add onion and cook until soft, about 5 minutes.
- Add in garlic and spices. Cook until fragrant, about 30 seconds. Mix in the bean mixture and cook until water has evaporated.
- Add the remaining beans and corn. Cook until everything is warm, about 3 minutes.
- Take the skillet off of heat and fold in the cheese. Season with salt and pepper to taste.
- Stuff the peppers and place on the prepared pan. Once all of the peppers are stuffed, top will a little extra cheese.
- Bake for 35-40 minutes, rotating the pans half-way through.
I like how these peppers aren’t like others that rely on having rice as the base. That being said, if you would like to add rice you can. I would suggest putting that on the bottom then a layer of cheese then top it with the bean mixture and some extra cheese. Alternatively, you could serve these peppers with a side of rice.
Test Kitchen: Opinions and Changes
This recipe can be found in America’s Test Kitchen The Complete Vegetarian Cookbook.