Woah, folks, have you ever had a poblano pepper? I hadn’t. I went to the store to get some, and looked and looked, but couldn’t find them. I finally spotted something that looked just like them, but it said, “pasilla peppers.” Luckily, I had my iPhone so I quickly looked it up and sure enough, they are the same thing. Here in Utah where everyone is a gringo, the checkout lady said, “These are called Prascilla (Pruh-SILL-uh) peppers, right?” And I said, “Close enough,” and laughed to myself. But I grew up on the border of Mexico, so I am used to the gringos trying to pronounce things correctly. Pretty funny.
So…This was a little bit time consuming, but TOTALLY worth it! You have to broil the peppers until the skin turns black, and then let it sit for a few minutes before you peel the skin off. I totally didn’t know what I was doing, and it turned out great. So have no fear! Be adventurous!
(The pepper is under there somewhere, I promise!)
Black Bean and Vegetable Stuffed Poblano Peppers (original recipe from For the Love of Cooking)
- 3 poblano peppers
- 1 can of black beans, drained and rinsed
- 1/2 cup of cotija cheese (I’d never had this before either, and it really made a difference in the flavor. Definitely use it!)
- 1/ cup of orange and yellow bell pepper, diced
- 1/2 small sweet yellow onion, diced
- 1 cup of frozen sweet yellow corn, thawed
- 3 tbsp cilantro, chopped
- 1 zucchini, diced
- 1 large handful of grape tomatoes, sliced
- Sea salt and fresh cracked pepper to taste
- 1/2 tsp of cumin
- Dash of oregano
Clean the poblano peppers and carefully slit them down the center (be careful not to go all the way through the pepper). Gently remove the seeds from the inside of the pepper. Line a baking sheet with tin foil then place the pepper on top.
While they are broiling, make the black bean mixture. Combine the black beans, bell pepper, onion, cilantro, zucchini, corn, tomatoes, all but 2 tbsp of cotija cheese, oregano, cumin, sea salt and fresh cracked pepper, to taste. Mix all ingredients thoroughly.
Preheat the oven to 350 degrees. Coat a glass Pyrex dish with olive oil cooking spray. Place the roasted peppers in the dish. Carefully stuff each pepper with the black bean mixture. Top each pepper with the remaining cheese.
Place in the oven and bake uncovered for 20-30 minutes or until the vegetables are cooked and the cheese is melted.
Serve with guacamole and sour cream or salsa. Enjoy.
Smashing hit all around, except the kids just had some leftover chicken and didn’t get to try it. Maybe next time!