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Grilled Bean and Cheese Stuffed Poblanos

Photo: Jennifer Causey; Styling: Claire Spollen


Serves 4 (serving size: 2 stuffed peppers)

The cheesy filling becomes extra gooey and melty as the peppers grill. Unlike with a lot of stuffed peppers, you don't need to roast these before stuffing. Poblanos are fairly mild, especially with the seeds removed. For even less heat, use Anaheim chiles.


  • 1 cup fresh or frozen corn kernels
  • 2/3 cup chopped celery
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3.5 ounces shredded cheddar cheese (about 3/4 cup)
  • 1 (15-ounce) can unsalted pinto beans, rinsed and drained
  • 8 medium poblano peppers or Anaheim chiles (about 2 pounds)
  • 1 tablespoon canola oil
  • 4 lime wedges

Nutrition Information

  • calories 265
  • fat 12.3 g
  • satfat 5.5 g
  • monofat 4.6 g
  • polyfat 1.4 g
  • protein 12 g
  • carbohydrate 29 g
  • fiber 6 g
  • cholesterol 26 mg
  • iron 1 mg
  • sodium 420 mg
  • calcium 218 mg

How to Make It

  1. Preheat grill to high heat.

  2. Combine first 6 ingredients in a medium bowl. Remove tops from poblanos; reserve tops. Scoop out seeds; discard. Place about 1/2 cup bean mixture in each pepper. Replace pepper tops; secure each with a 4-inch skewer. Brush peppers evenly with oil. Place peppers on grill rack; grill 12 minutes or until lightly charred, turning once after 6 minutes. Place stuffed peppers on a platter; remove skewers. Serve stuffed peppers with lime wedges.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit