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Stuffed peppers take on bright Mexican flavors and burrito-like heft in this vegetarian main dish. Instead of standard bell peppers, it calls for fresh poblanos—they’re green, rich, and ever-so-slightly spicy. You start by cooking fragrant long-grained basmati rice. After hollowing out the peppers, you turn your attention to the filling: mash cooked black beans so they end up with some texture, then mix in diced fresh tomato, scallions, crumbled Cotija cheese, sour cream, cilantro, and cumin. Carefully stir in the cooked rice and fill the poblanos. After about half an hour in a hot oven, they’re ready to serve, accompanied by cold beers, an Agua Fresca, or a Horchata.
Make-ahead note: You can stuff the peppers up to 4 hours ahead. Take them out of the fridge 30 minutes before cooking to let them come to room temperature.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...