Refried Bean Poblanos with Cheese

Definitely will repeat

i liked these. looked pretty. took others' ideas and melded together. whipped pinto beans in chopper with mexican spices. added 1/2 brown rice and 1/2 corn. had salsa on hand. stirred the cheese in the mix. sprinkled a little on top at the end of baking. i did not pre cook peppers, just baked all at 375 for about 25 min. i liked the crunch and mine were not hot, so the seeds could go into the mix the next time. this could be made with endless combinations. was great leftover.

I'm not keen on the whole microwaving a meal thing so I microwave the poblanos for 4 minutes to soften them, then stuff with the refried beans and Uncle Ben's Santa Fe rice in a pouch. Top with cheese then bake at 375 for 20 minutes. It's one of the few vegetarian options my carnivore husband really likes.

I love spicy stuff, but the peppers were so spicy they burnt my hands, eyes, and face after I finished cutting them. I washed my hands vigorously and went to take out my contacts - it burned so much, my retinas almost didn't make it through!! Today, after several scrubbings and a shower, my hands are still burning. Also, the filling was bland. I would never make this again.

After reading the reviews, we used a Mexican rice blend instead of plain rice. The peppers were a little spicy for me so next time we'll use more mellow peppers. (I'm not a spice person) This suited my vegetarian house guest very well and got us all healthy protein. There are a lot of variations that can be made to tailor this recipe to personal tastes.

I was so looking forward to this recipe and it probably would have been awsome if it hadn't been so spicy. I had never had a poblano in a large amount before and I had no idea. I did do some things differnet, I slightly cooked half an onion and a tps. of garlic, I made my own refried beans with a can of black beans in a blender. Also I roasted and peeled the peppers which unfortunatly made them floppy (next time I will keep the skin on). The flavor I could taste under the spicyness was excellent. I will keep this one but maybe use green bell peppers next time.

Great easy Friday night recipe! I like to get the turkey taco meat, cook it up and put it in the peppers first. Guess it's not vegetarian then but it sure tastes good & helps the texture.

What an awesome vegetarian-friendly dish! For those of you who are tired of burrito and quesadilla vegetarian dishes, this is definitely a nice change of pace! Like others have mentioned, I omitted the rice as well. I topped with diced tomatoes and green chiles for a bit of an extra kick. I did not microwave the peppers as stated in the directions, but baked the dish instead. This resulted in the peppers being more crunchy than I would have liked, so perhaps next time I will grill them so the peppers soften a bit. But overall, this is a quick dish with great flavor.

These were delicious! Easy, filling, healthy, and tasty. Based on other reviews, I did make a few modifications and I think the recipe as written would be a bit bland texture- and flavor-wise. I omitted the rice, adding chopped raw onion and red bell pepper, as well as salsa instead of picante sauce, to fat-free green chili and lime refried beans. After stuffing the peppers and topping them with cheese, I put them on the grill on low for about 8 minutes, and then served them with fresh diced tomatoes and more salsa. My husband and I loved them and I will definitely be putting this recipe at the top of my meatless menus list!

This was fabulous! I made some changes based on reviews. I subbed corn for the rice, mixed the cheese in with the mixture, and I added about 5-6 chopped green olives for additional texture/flavor. Don't overcrowd the peppers, they won't cook well! I didn't use the waxed paper as I couldn't tell what the purpose was. My husband seemed shocked when I said, "They're healthy!"...."But, they taste GOOD!" This is shocking on several levels, not least of which the fact that they are vegetarian! I will make these again for sure!

Wow. Made this last night - it was easy, tasty, and so filling! I roasted the chili over one of my gas stove burners and then placed it in a sealed ziplock back for 10-15 minutes, in order to remove the outer skin. Instead of adding the cheese to the top, I mixed it in with the rest of the ingredients. Stuffed the chili as directed and microwaved until the filling was all bubbly. Tasted AMAZING, way filling, and weight watcher friendly to boot! Definatly a keeper and will add to the weekly menu.

These were delicious and easy! I don't like canned refried beans, so I made my own by putting a can of Bush's Pinto beans (drained) into my Magic Bullet machine and blended them up to the same consistency as refried beans. I used sticky rice, and some ground chipotle powder. I baked mine in the oven, not the microwave. 375 Degrees for 30 min. or so in total.

So delicious! 1st time making poblano peppers turned out so well! also broiled them for a min. and topped with salsa. very easy, going to make all the time now.

Great recipe. A great appetizer or good for a more casual meal. Very spicy!! Not sure if I mistakenly picked up something other than Poblano peppers, but whatever we had was extremely spicy. When cutting and taking the seeds out, be sure to wear gloves and/or a mask. We ended up getting skin burns. But, in the end, it was all worth it. Might add onions to the bean mixture next time. And, would add diced tomatoes to the top layer, as well. Enjoy!!

Delicious! I added some chopped onion to the bean mixture because I love refried beans with crunchy diced onions. I will definitely be making this one again!!

This was a 10 out of 10 dish! It was not mushy....and the poblanos gave it just the right amount of crunch. Fast and easy to make. The hubby loved it. FYI: it was great without cheese as well

This was a cheap,quick easy and super spicy meal! If you like spice this is the recipe for you! My husband and I enjoyed it very much and are looking foward to our leftovers tonight! I also made the Creamy Chipotle Wedge Salad to go with it! See my review for that!

I had to change this just a bit.Roasted the chilies with my high heat propane tourch,steamed in paper bag for 20mins. Added taco beef with the rice and whole southwest pinto beans. Covered with 4 Mexican Cheese and baked at 400 oven uncovered till cheese was melted ~15 min.

texture of filling a problem. Solved by adding sauted onion and garlic and half rice and corn. The corn gave it some texture. also I seasoned a bit with cumin.

I would give this 3.5 stars. Nutritionally, I understand the reasoning behind the rice and bean combo, but I would leave out the rice next time and maybe add in a can of rinsed, drained pinto beans instead. Texturally, the filling could be improved. My coworker is going to make this with chorizo sausage in addition to the refried beans, not that it would be particularly healthy this way but it sounds delicious. In terms of ease of prep, I give this 5 stars. I am going to keep it in my summer-cooking arsenal - no oven or stove required! And fairly cheap, esp. without the cost of the precooked, packaged rice!

How could you not give this a 5?! This was such a fast weeknight meal for us. Instead of the long-grain rice we used the Uncle Ben's Spanish style rice (maybe 20 calories more?). I didn't want to bother with picante sauce so we just used 1/2 c of salsa we had in the fridge. I also threw in about 1 tbsp of taco sauce because we had an open taco sauce packet in the pantry. Definitely going into our book. I'm very interested to read this new Fresh Food Fast CL cookbook!

i thought this would be a great recipe to try and the flavors actually were very good. the problem i had was the texture - or lack there of. it's all one texture. not sure yet how i'll correct that, because i do think this has potential.

I did this VERY different! I cooked the peppers whole for 20 minutes at 400 degrees, then let them cool and split them and cleaned them. Meanwhile I diced 12 a red onion and a clove of garlic and sauted them. Added 13 lb. burger and browned that. Then I added 12 cup of UNCOOKED brown rice and 1 cup of water, a pinch of salt, pepper and cayenne. Brought it to a boil, turned it down to a simmer, covered it. Occasionally adding more water as needed, (stir a lot). Stuffed the peppers, cooked them for 10 more minutes added cheese and broiled them for 3 minutes. Added sour cream and salsa! BAM! Delicious!

This dish was awesome. I thought just dumping a plain can of refried beans in there might be a little bland, so I spiced the beans up first with a little cumin thrown in, some salsa and some chipotle tobasco sauce. They were delicious and flavorful - and SO fast! My only warning: make sure you wear gloves when you clean out the seeds - these puppies are HOT and touching the seeds and then touching your eyes is not a good plan! Also: great to make ahead and take for lunch at work.

Very, very easy, but lacking something. The peppers gave out a nice heat, but the filling was just bland.

Delicious. It was hard to think of a good side dish to accompany the peppers (I made a salad), but they are very easy to make and very tasty! This is by far the quickest meal I have EVER made. You can even substitute refried black beans and add a dollop of fat free sour cream.

Simple, filling and easy to make. It's pretty tasty and can be served as either a main dish or a side dish. Will make again!