Black Bean and Cheese Stuffed PoblanosFrom beelzebufo 7 years ago
- 1 cup uncooked basmati rice shopping list
- 1 1/2 cups water shopping list
- 3 3/4 teaspoons kosher salt shopping list
- 6 medium poblano peppers shopping list
- 1 cup cooked black beans shopping list
- 1 teaspoon toasted cumin seeds shopping list
- 3/4 cup sour cream shopping list
- 3/4 cup crumbled Cotija cheese (about 4 ounces) shopping list
- 1/2 cup chopped cilantro (about 1/2 bunch) shopping list
- 1 cup chopped fresh tomatoes (about 2 small tomatoes) shopping list
- 2/3 cup chopped scallions (about 1/2 bunch) shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
How to make it
- 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.
People Who Like This Dish 10
The Cookbeelzebufo MD
The Rating4 people
Mmmmm ... simply divine. I might adapt it for the oven, perhaps the broiler would do nearly as well?legoflamb in New York loved it
i love black beans and am always searching for new ways to prepare them. thanks for sharing.choclytcandy in loved it
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