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Stuffed Poblano Peppers with Black Beans and Cheese

Black Beans Poblano Pepper Main Dish Memorial Day Labor Day 4th of July Cinco de Mayo Latin American Mexican Tailgating Cotija Vegetarian Sour Cream Cilantro Beans Scallions Tomatoes Side Dish Summer Easy
Black Beans Poblano Pepper Main Dish Memorial Day Labor Day 4th of July Cinco de Mayo Latin American Mexican Tailgating Cotija Vegetarian Sour Cream Cilantro Beans Scallions Tomatoes Side Dish Summer Easy
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Stuffed Poblano Peppers with Black Beans and Cheese
6 servings as a meal, 12 servings as a side dish Easy
4.0 35
(35) Total:
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Ingredients (13)

  • 1 cup uncooked basmati rice
  • 1 1/2 cups water
  • 1 tablespoon plus 3/4 teaspoon kosher salt, plus more as needed
  • 6 medium poblano peppers
  • 1 cup cooked black beans
  • 1 cup small-dice tomatoes (about 2 small tomatoes)
  • 2/3 cup thinly sliced scallions (about 1/2 bunch), white and light green parts only
  • 3/4 cup crumbled Cotija cheese (about 4 ounces)
  • 3/4 cup sour cream
  • 1/2 cup coarsely chopped fresh cilantro
  • 1 teaspoon cumin seeds, toasted
  • 1/2 teaspoon freshly ground black pepper, plus more as needed
  • Toothpicks
Nutritional Information
  • Calories300
  • Fat11.94g
  • Saturated fat6.74g
  • Trans fat
  • Carbs38.73g
  • Fiber4.05g
  • Sugar3.88g
  • Protein10.41g
  • Cholesterol33.85mg
  • Sodium563.02mg
  • Nutritional Analysis per serving (6 servings) Powered by
Tip
How to Freeze Beans
Cooked beans can easily be placed into pre-portioned freezer bags for easy storage. Be sure to date the plastic bags with a permanent marker and consume within six months.
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How to Thaw Beans
Remove your frozen bags from the freezer and place directly in a saucepan with warm water. You can also run the bag under warm water in the sink. Toss some of the frozen beans into soups and stews, as they will immediately defrost due to the dish's high temperatures.
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How to Store Beans
Dried beans come in all different colors, shapes, and sizes, though their storage methods stay consistent across the board. Beans should be transferred to a food-safe container with a sealing lid. If beans are left in their original packaging, they'll dry out faster. Place the container in a cool, dry place that is away from any sunlight. You'll want to cook them within a year for ultimate freshness, though some beans have known to last for years.
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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.

For more, check out our Vegetarian Stuffed Red Bell Peppers, Chiles Rellenos, and Stuffed Red Bell Peppers with Ground Chicken.

by

Instructions

  1. 1Place the rice in a colander or a fine-mesh strainer and rinse under cold water until the water runs clear. Combine the rice, measured water, and 3/4 teaspoon of the salt in a medium saucepan and bring to a boil over high heat. Cover the pan and reduce the heat to low; cook until the water is completely absorbed, about 10 minutes (the rice will be slightly undercooked). Remove the lid and set the pan aside to let the rice cool. Meanwhile, prepare the peppers.
  2. 2Use a paring knife to cut a wide circle around each stem (like when carving a jack-o’-lantern), so you end up with a cap that can be replaced once you’ve stuffed the peppers—be careful not to puncture or rip the peppers. Remove and discard any seeds and membranes from the cap and from the interior; set the peppers aside.
  3. 3Place the beans in a large bowl. Using a potato masher or the back of a fork, lightly mash them (some whole beans should remain).
  4. 4Add the tomatoes, scallions, Cotija, sour cream, cilantro, cumin, measured black pepper, and remaining tablespoon of salt and mix until evenly combined. Gently mix in the cooled rice. Taste the mixture and, if necessary, season with more salt and pepper. (Note that the filling should be quite salty to compensate for there being no salt on the peppers.)
  5. 5Divide the rice mixture into 6 equal portions. Stuff each pepper with the filling, replace the caps, and press each cap into the filling. Pierce 2 toothpicks through each cap and out the sides of each pepper to secure them while in the oven; set aside until ready to cook. (If you’re stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them for up to 4 hours. Let the peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly.)
  6. 6Heat the oven to 425°F and arrange a rack in the middle. Place the stuffed peppers on their sides on a baking sheet (make sure the peppers aren’t touching each other). Bake until the peppers are softened and a little blistered and the filling is heated through, 25 to 30 minutes. Remove the toothpicks. If serving as a side dish, slice the peppers in half lengthwise.
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