Stuffed Poblano Peppers
- Ready In:
- 3 large poblano peppers, halved and seeded
- 1⁄2 cup corn kernel
- 1⁄2 cup chopped red onion
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 plum tomato, diced
- 1⁄2 cup long-grain rice, cooked
- 1⁄2 cup canned black beans, drained and rinsed
- 1⁄2 cup cubed monterey jack pepper cheese
- 1⁄2 cup chopped fresh cilantro
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon ground cumin
- 2 tablespoons crumbled goat cheese or 2 tablespoons cream cheese
- chopped fresh cilantro (garnish to taste)
- Preheat oven to broil.
- Heat a 12-inch cast-iron skillet over high heat. Add poblanos; cook, turning frequently, until charred on all sides, about 5 minutes. Remove from skillet. Slice the poblano peppers in half lengthwise and scoop out the insides; set aside.
- Add corn and onion; cook, stirring occasionally, until charred, about 3 minutes. Add oil and garlic; cook until garlic is fragrant, about 1 minute.
- In a large bowl, stir together corn mixture, tomatoes, cooked rice, beans, Monterey Jack, cilantro, salt, and cumin until combined. Place charred peppers in skillet. Spoon corn mixture into pepper halves. Sprinkle with goat cheese or cream cheese.
- Broil until cheese is melted, 2 to 3 minutes. Garnish with cilantro.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!
RECIPE SUBMITTED BY
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!