Stuffed Poblano Peppers

Chef’s Note









  • 3 largepoblano peppers, halved and seeded
  • 12 cupcorn kernel
  • 12 cup chopped red onion
  • 1 tablespoonolive oil
  • 2 garlic cloves, minced
  • 1 plum tomato, diced
  • 12 cuplong-grain rice, cooked
  • 12 cupcanned black beans, drained and rinsed
  • 12 cup cubed monterey jack pepper cheese
  • 12 cup chopped fresh cilantro
  • 12 teaspoonkosher salt
  • 12 teaspoonground cumin
  • 2 tablespoons crumbled goat cheese or 2tablespoonscream cheese
  • chopped fresh cilantro (garnish to taste)
  • Directions

  • 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. 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.
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