Recipe

Black Bean And Cheese Stuffed Poblanos Recipe

	Beelzebufo / All my dishes 5 months, 1 week ago Like a super veggie burrito, this stuffed pepper is loaded with black beans, sour cream, cheese, tomatoes, and cilantro. Serve it warm off the grill—all you need to pair it with is a cold beer. Prep:30m Cook:15m Servings:6	Beelzebufo
	mexican vegetarian

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Ingredients

1 cup uncooked basmati rice

1 1/2 cups water

3 3/4 teaspoons kosher salt

6 medium poblano peppers

1 cup cooked black beans

1 teaspoon toasted cumin seeds

3/4 cup sour cream

3/4 cup crumbled Cotija cheese (about 4 ounces)

1/2 cup chopped cilantro (about 1/2 bunch)

1 cup chopped fresh tomatoes (about 2 small tomatoes)

2/3 cup chopped scallions (about 1/2 bunch)

1/2 teaspoon freshly ground black pepper

Directions

Place rice in a colander or a fine mesh sieve and rinse under cold running water until the water runs clear. Combine rice, water, and 3/4 teaspoon of the salt in a medium saucepan. Bring to a boil over high heat. Cover the pan and reduce heat to low; cook until water has been completely absorbed, about 10 minutes (rice will be slightly undercooked). Remove the lid and set the pan aside to let rice cool.

To prepare peppers for stuffing, use a paring knife to cut a wide circle around each stem (like when carving a jack-o’-lantern), so you end up with a cap that can be replaced once you’ve stuffed the peppers. Be careful not to puncture or rip the peppers. Clean any seeds and membranes from the cap and from the interior of each pepper; set aside.

Place beans in a large mixing bowl. Using a potato masher or the back of a fork, lightly mash them (some whole beans will remain).

Stir cumin, sour cream, Cotija, cilantro, tomatoes, scallions, pepper, and remaining salt into mashed beans and mix until evenly combined. Gently mix in cooled rice. Taste mixture and, if necessary, season with salt and freshly ground black pepper. (Note that the filling should be quite salty to compensate for there being no salt on the peppers.)

Divide rice mixture into six equal portions. Stuff each pepper with the filling and replace each cap, pressing caps into the stuffing so the peppers remain closed while on the grill; set aside until ready to cook. (If you’re stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them. Let peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly.)

Heat a charcoal or gas grill to medium heat (about 350°F). Once the grill is heated, place stuffed peppers on their sides and close the lid. Roll each pepper a quarter turn every 7 minutes or so to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes. If serving as a side dish, slice peppers in half lengthwise.

Game plan: If you stuff the peppers ahead of time, take them out of the fridge 30 minutes before grilling to let them come to room temperature.

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