Mexican Stuffed Poblanos

Photo: John Autry; Styling: Cindy Barr

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.

Yield: Serves 4 (serving size: 1 poblano and 1/3 cup salsa)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 45 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 1. Preheat broiler.
  2. 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. 3. Reduce the oven temperature to 400°.
  4. 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. 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. 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. 7. Combine tomato and remaining ingredients in a medium bowl. Serve with poblanos.
Note:

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 www.choosemyplate.gov.

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