I had some poblano peppers to use up so I decided to stuff them with a mixture of black beans, vegetables, and cotija cheese. They turned out excellent! My husband and I both really, really loved this dinner. The roasted poblano peppers had such a delicious flavor and the black bean mixture was tasty and filling. I topped each pepper with fresh guacamole and served them with salsa. It was a healthy and hearty dinner.
Black Bean and Vegetable Stuffed Poblano Peppers:
- 3 poblano peppers
- 1 can of black beans, drained and rinsed
- 1/2 cup of cotija cheese
- 1/ cup of orange and yellow bell pepper, diced
- 1/2 small sweet yellow onion, diced
- 1 cup of frozen sweet yellow corn, thawed
- 3 tbsp cilantro, chopped
- 1 zucchini, diced
- 1 large handful of grape tomatoes, sliced
- Sea salt and fresh cracked pepper to taste
- 1/2 tsp of cumin
- Dash of oregano
How to Make Black Bean and Vegetable Stuffed Poblano Peppers
Combine the black beans, bell pepper, onion, cilantro, zucchini, corn, tomatoes, all but 2 tbsp of cotija cheese, oregano, cumin, sea salt, and fresh cracked pepper, to taste. Mix all ingredients thoroughly.
Clean the poblano peppers and carefully slit them down the center (be careful not to go all the way through the pepper). Gently remove the seeds from the inside of the pepper. Line a baking sheet with tin foil then place the pepper on top.
Broil until peppers are blackened on all sides. Transfer the peppers to a large bowl, cover with plastic wrap, and let cool for 10 minutes. Once the peppers are cool enough to handle, remove the blackened skin VERY CAREFULLY.
Preheat the oven to 350 degrees. Coat a glass Pyrex dish with olive oil cooking spray. Place the roasted peppers in the dish. Carefully stuff each pepper with the black bean mixture. Top each pepper with the remaining cheese.