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.
Mexican Stuffed Poblanos
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.
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Total: 1 Hour, 5 Minutes
- Calories: 307
- Fat: 10.7g
- Saturated fat: 4.6g
- Monounsaturated fat: 4.4g
- Polyunsaturated fat: 0.8g
- Protein: 14g
- Carbohydrate: 41.5g
- Fiber: 10.7g
- Cholesterol: 19mg
- Iron: 3.4mg
- Sodium: 442mg
- Calcium: 256mg
- 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
- Cooking spray
- 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
- 1. Preheat broiler.
- 2. 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.
- 3. Reduce the oven temperature to 400°.
- 4. Bring vegetable broth to a boil in a medium saucepan; gradually stir in bulgur. Remove from heat; cover and let stand for 30 minutes.
- 5. 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.
- 6. 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.
- 7. Combine tomato and remaining ingredients in a medium bowl. Serve with poblanos.
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