Easy Stuffed poblano peppers

by @yummyyatra đź’š Recipe:â €
Ingredients â €
3/4 cup rice â €
4 large poblano peppersâ €
1 can black beans (no salt added)â €
1 large red onion, slicedâ €
2 corn, grilled and kernels removedâ €
2 peppers, sliced (I used red and green)â €
1 large tomato, choppedâ €
Saltâ €
Cilantro – 1/4 cup, choppedâ €
1 limeâ €
Paprika, 1 tsp â €
Cumin powder , 1 tsp â €
Dairy free cheddarâ €
â €
Cook the rice, let cool, add 1/4 cup of cilantro, salt and juice from 1/2 lime. Set aside.â €
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Preheat the broiler (or grill). Slice the poblano peppers in half, lengthwise. Remove the seeds, sprinkle some salt inside and arrange on a baking sheet, cut side down. Brush with some oil. Set aside. â €
Grill/roast corn in a cast iron skillet, remove the kernels. You can use frozen corn instead (thawed in the microwave and then roasted with a tsp of oil and salt in a cast iron pan). Set aside. â €
Roast the sliced onions and peppers in a cast iron pan or a grill until the onions are translucent. Sprinkle salt, paprika and set asideâ €
Rinse a can of black beans, add some cumin and salt and set aside.. Now, mix the rice, corn, beans and pepper-onion mixture and set aside. .â €
Put the peppers in the broiler/grill and cook until you see some char marks on the skin (about 2-3 minutes if using the broiler). Carefully remove the baking sheet. Transfer the peppers into a bowl. Cover for a few minutes. Uncover, gently remove skin (you can skip this step totally but I prefer the texture of the skinless poblano) Arrange them back in the tray. Fill them with rice-beans mixture. Add some cheddar style cheese and set under broiler or grill for another 2-4 minutes or until the cheese melts. â €
Just before serving, add some chopped tomatoes on each pepper.â €

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