Black Beans Stuffed Peppers With Poblano Rice
Ami @ Naive Cook Cooks
- 4 poblano peppers
- 1 cup black beans, dry, soaked in water and cooked
- Salt to taste
- 1 tsp red chili powder or to taste
- 1 tsp cumin powder
- 1/2 cup crumbled queso freso cheese
- 1 cup colby jack cheese
- 1 cup rice, cleaned and rinsed under running water
- 1 poblano roasted and pureed
- Salt to taste
- 1 jalapeno
- Handful cilantro
- 1 tsp oil
- 1 corn, roasted
- 4 new mexico chilies
- 1/2 red onion
- 4 garlic cloves
- 1 tsp cumin
- 1 tsp coriander
- Vegetable broth or water
- 2 tsp olive oil
- Roast one poblano over an oven flame and once all charred, transfer to a glass bowl and cover with plastic wrap so it steams up. Remove it’s skin and puree along with jalapeno, cilantro,salt. Add cleaned rice in a pot, add the pureed mix and 2 cups water and oil. Taste salt and cook until rice is cooked through.
- Bring 2 cups water to a boil and add the chilies. Boil for 15 minutes until chilies are softened. Pull out the chilies.Meanwhile, add oil in a skillet. To it, add garlic, onions, cumin and coriander and saute until softened through. Transfer the onion mixture along with the chilies to a food processor and puree. Transfer this to a pot along with some water. Adjust salt to taste.
- Boil black beans with water in pressure cooker or in a pot. Once black beans are done,transfer them to a pot and add salt, red chili and cumin. Mix and adjust seasoning as per taste. You don’t want them too liquidy, so you can dry off some water if it’s liquidy.
- Now roast poblano peppers one by one on stove top. Keep them directly on the gas and once charred on all sides, keep them in a glass bowl and cover with plastic wrap.
- Keep them like this for sometime so it steams up which will help in removing the skin.Remove their skin and make a slit so that we can stuff them up but making sure you make a slit only in the front side of the pepper.
- Preheat oven to broiler setting.
- Now take around half of the bean mixture in a bowl and add queso fresco. Mix.Stuff this mixture in all the 4 poblanos. Then add some shredded cheese in all the peppers and transfer them to a oiled oven safe skillet and put in a preheated oven. Cook for around 12-15 minutes until nicely cooked through and cheese is all melted. **You will end up with extra black beans which you can use later for making quesadillas, tacos or eat as a dip with chips.
- Serve on a plate with rice at the bottom. Place one poblano at the centre along with some roasted corn and sauce on the side.
Please see source website for additional pictures and detailed instructions – Naive Cook Cooks
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