Bean stuffed poblano peppers
A delightful combination of flavors and textures. The mild heat of the poblanos pairs beautifully with the hearty bean and tomato filling, while the melted cheese adds a touch of richness.
Prepare the Poblano peppers
Preheat your oven to 375°F (190°C).
Wash the poblano peppers and pat them dry. Using a sharp knife, make a vertical slit from the stem to the tip of each pepper, creating a pocket. Carefully remove the seeds and membranes, ensuring the pepper remains intact.
Prepare the filling
In a large mixing bowl, combine the cooked beans, cherry tomatoes, red onion, garlic, corn kernels, half of the grated cheese, ground cumin, chili powder, salt, and pepper. Mix well until all ingredients are evenly distributed.
Stuff the peppers
Carefully stuff each poblano pepper with the bean and tomato mixture, pressing gently to ensure the filling is compact. Make sure not to overstuff, as the peppers can tear.
In a large ovenproof skillet or baking dish, heat the olive oil over medium heat. Once hot, carefully place the stuffed poblano peppers in the skillet or dish.
Drizzle a bit more olive oil over the top of the peppers.
Transfer the skillet or baking dish to the preheated oven and bake for about 25-30 minutes, or until the peppers are tender and the filling is heated through.
Once cooked, remove the peppers from the oven and sprinkle the remaining grated cheese on top. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the peppers rest for a few minutes.
Transfer the stuffed poblano peppers to individual plates. Garnish with chopped fresh cilantro and serve with lime wedges on the side.
Use pinto beans, black beans, red kidney beans or a mix.
You could top the dish with other types of cheese such as queso fresco or feta cheese, crumbled.
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