This vegetarian dish is so hearty it will even satisfy even an avid meat-eater. Poblano chiles are stuffed with beans and veggies and smothered with cheese for a mexican dish you will adore.
4 poblano chiles
1/2 cup organic vegetable broth
1/2 cup uncooked bulgur
1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced
1 (15-ounce) can no-salt-added pinto beans, drained
1 (4-ounce) can chopped green chiles, undrained
2 teaspoons cumin
3/4 cup shredded Monterey Jack cheese
2 cups chopped seeded tomato (about 2)
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/8 teaspoon ground red pepper
1 jalapeño pepper, seeded and finely chopped
How to Make It
Place poblanos on a foil-lined baking sheet. Broil 5 minutes on each side or until blackened and charred. Place poblanos in a paper bag; fold to close tightly. Let stand 15 minutes; peel. Cut a slit lengthwise in each poblano; discard seeds, keeping chiles intact. Set aside.
Reduce the oven temperature to 400°.
Bring vegetable broth to a boil in a medium saucepan; gradually stir in bulgur. Remove from heat; cover and let stand for 30 minutes.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic to pan; sauté for 5 minutes or until the onion is lightly browned. Add beans, green chiles, and cumin. Bring to a boil, reduce heat, and simmer for 10 minutes or until thickened, stirring occasionally. Remove from heat; let stand 10 minutes. Stir in cooked bulgur.
Divide bean mixture evenly among poblanos. Press poblanos gently to close. Place poblanos, seam-side up, on a foil-lined baking sheet coated with cooking spray. Top each poblano with 3 tablespoons cheese. Bake the poblanos at 400° for 15 minutes or until lightly browned.
Combine tomato and remaining ingredients in a medium bowl. Serve with poblanos.
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Satisfying and tasty vegetarian meal! I used quinoa instead of Bulgar. When tomatoes aren't in season I would recommend topping with a good quality salsa instead of making the pico de gallo topping, it's just not as good with sub-par tomatoes.
Followed directions & got very good dinner. Added one link of D’Artagnan chorizo, diced, to the onions & garlic. Flame-seared eight medium poblano and had plenty of stuffing to fill all (served 2pp). The tomato-onion mix was a good topping. We peel whole peppers under gentle water spray but fyi you can see one way to peel a poblano here: https://www.youtube.com/watch?v=bWzvgSnXA5c
My hubby loved this recipe, he loved the beans and rice mixture before I had to stuff it in the peppers. Can't wait for our son who is vegetarian to try this! Substituted black beans and brown rice. Added coriander with cumin.
Excellent base recipe. I spiced it up with1 tsp. each of New Mexico chili powder, coriander, and adobo seasoning. Also added 6 oz mushrooms and a fresh jalapeno pepper. Substituted brown rice for bulgur and added a second can of chopped green chiles. Next time I will substitute black beans for pinto, as it dresses the filling up a bit.
Hearty, filling, delicious, and vegetarian! My whole family LOVED this recipe, and there were (unfortunately) no leftovers for the next day, though I'm sure they'd be a great take-to-work lunch if you have any. I subbed quinoa for the bulgar - cooking it the same way in the veggie broth - and it worked great. It has a softer consistency that worked well with the pinto beans. The poblanos were delicious, but I found that I was left with much more filling than I could stuff in the peppers. Oh well! Ate it anyway. Will be making this one again and again. :)
Excellent. We're not vegetarians, but this dish is very hearty. I added a bit more vegetable broth to the bean mixture and added avocado to the salsa, but that's about the only changes I made. My husband had the leftovers for breakfast with some fried eggs, kinda like Huevos Rancheros. He loved it.
These were really good! Wasn't sure whether they would have enough flavor, but very tasty. I doubled the green chiles, used Northern beans as no pinto on hand, leftover brown rice and a bit of salt. Heated up leftovers for lunch and still good. Peeling the peppers takes the most time - wouldn't want to do for a big crowd, but fine for a few.
This was kind of amazing. Actually had to create an account just because I wanted to review this (and I've been reading Cooking Light since the early 90's, so that's saying something). My fiance and I are avid meat eaters, and this still filled us up--and I was excited for leftovers the next day!
To save a few minutes I roasted the poblanos directly on the flame of the gas range. Peeled most of the skin off but got lazy and left some on--was still tasty! Made with an additional 1/4 cup barley (and extra 1/4 water) and added salt and pepper to the filling before stuffing. Served with the salsa and greek yogurt. Will be making again--and soon--and trying different fillings!
Doubled the number of peppers and used leftover rice and some black beans along with the pinto beans instead of barley, so that cut down on some time. Don't think I'll bother peeling the peppers next time as we rather like the toasty taste and it tends to pull the pepper apart as other reviewer noted. We also like more spicy tastes, so added some TJ's red salsa to bean/rice mix which also provided some much needed moisture and added diced avacado to the tomato mix. Nice change from regular stuffed peppers and something to keep in mind for future.
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