While this stuffed poblano peppers recipe I’m sharing is vegetarian, it’s also really tasty with meat added in! I’ve made this recipe before with ground beef or chorizo added in, or you could use something like Beyond Beef or Soyrizo and keep it vegetarian. Also, really easy to go vegan with as well, simply substitute the cheddar cheese for a vegan cheese option..
Makes 4
Ingredients:
- 4 large poblano peppers
- 1 tablespoon neutral-flavored oil, like canola or avocado
- ½ large yellow onion, diced
- 1 clove garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 2 cups cooked brown or white rice
- 1 (16-ounce) can refried black beans
- Salt and black pepper
- 1 (13-ounce) bottle enchilada sauce
- 1 cup shredded sharp cheddar cheese
- Chopped cilantro and thinly sliced scallions, for garnish (optional)
Instructions:
- Preheat the broiler. Arrange the poblanos on a sheet pan and place in the oven directly under the broiler until the skin is blackened and charred, about 3 minutes per side. Remove the poblanos from the oven and turn off the broiler.
- Place the poblanos in a bowl and cover tightly with a plate or plastic wrap. Leave the peppers to steam for about 10 minutes.
- Meanwhile, prepare the filling: Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic and sauté until lightly golden, about 5 minutes. Stir in the cumin and chili powder and cook until fragrant, about 30 seconds. Stir in the rice and beans, mashing with the back of a spatula or spoon until well combined. Season with salt and black pepper to taste.
- Set oven to 350°F.
- Carefully peel the thin layer of skin off the poblanos (it’s OK if you can’t get all of it off). Cut a slit in each pepper from the stem all the way to the tip. Using a paring knife, carefully cut away the thick piece of flesh under the stem that’s attached to the seeds. Briefly rinse under water to remove any remaining seeds.
- Arrange the poblanos in an 11 by 7-inch baking dish. Stuff the bean and rice mixture evenly into the poblanos, patting it in using your hands. Pour the enchilada sauce over and around the stuffed poblanos and top with the cheese. Bake until the sauce is bubbly and the cheese melts and turns lightly golden, about 30 minutes. Serve garnished with the scallions and cilantro, if using.