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.

Ingredients

• 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

Directions

1. Prepare vegetables: rinse beans, dice onion and mince garlic.
2. 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.
3. Preheat the oven to 425°F. Line 2 baking sheets with aluminum foil, set aside.
4. In a medium bowl, add 1 can of pinto beans and water and mash until smooth.
5. In a medium skillet, heat oil over medium heat. Add onion and cook until soft, about 5 minutes.
6. Add in garlic and spices. Cook until fragrant, about 30 seconds. Mix in the bean mixture and cook until water has evaporated.
7. Add the remaining beans and corn. Cook until everything is warm, about 3 minutes.
8. Take the skillet off of heat and fold in the cheese. Season with salt and pepper to taste.
9. Stuff the peppers and place on the prepared pan. Once all of the peppers are stuffed, top will a little extra cheese.
10. 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.

Happy Cooking!