Rating: 4.5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 7

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.

Sidney Fry
Recipe by Cooking Light October 2011

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
45 mins
total:
1 hr 5 mins
Yield:
Serves 4 (serving size: 1 poblano and 1/3 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • 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.

Chef'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 www.choosemyplate.gov.

Nutrition Facts

307 calories; fat 10.7g; saturated fat 4.6g; mono fat 4.4g; poly fat 0.8g; protein 14g; carbohydrates 41.5g; fiber 10.7g; cholesterol 19mg; iron 3.4mg; sodium 442mg; calcium 256mg.
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