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 (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
How to Make It
Preheat grill to high heat.
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.
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These were tasty but lacking excitement. I would make them again but do well seasoned chicken, corn, beans and cheese. They could use some additional seasonings to spice it up a bit. The slaw was delicious and saved the meal. I'll make that again and a modified version of the peppers for sure.
I used Anaheim peppers from our garden, which were too small to stuff. So cut them in half and put them in a baking dish and put the bean/cheese mixture over the top. Baked at 425 for 20 minutes, added a little more cheese to the top and baked until melted. Upon the suggestion of others I added hot sauce to the mixture. Used zucchini instead of the celery. It turned out well.
This is a pretty quick and easy recipe. I highly recommend adding cumin. I needed two skewers per pepper and some filling still fell out. I will definitely make this again, for company and non-vegetarians even.
This was a disappointing recipe. It lacked any interesting flavors; the cheese did not provide enough of the "gooey, melty" consistency (I followed the recipe exactly as written) to bind the beans and celery, nor did the grilling get the peppers hot enough to really warm the stuffing. I am sorry I put the hot sauce in the slaw instead of the peppers. And, as is often the case, I had stuffing left over. (I will doctor it with up hot sauce, salt more cheese and some cumin and serve it in a tortilla with plenty of salsa.) Finally, the thin pepper skin that peeled off where the peppers charred was very unappealing as it kept getting stuck to teeth and mouth. So we did not care for the stuffed peppers due to their lack of flavor and interest, but we LOVED the jicama slaw that was included in the magazine. I would give that 4 stars for sure. I wish the site would include that extra recipe with the main recipe as displayed.
This was a tasty weeknight meal that came together very fast. I followed the recipe exactly but also added some oregano to the filling, just to round it out. I served it with a variation of the jicama slaw that was suggested in the magazine- I used cabbage instead of jicama (we don't care for jicama) and it complemented the peppers nicely. Very tasty veggie meal and I will be making this again!
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