Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Poblano Chiles Stuffed With Black Beans, Pepitas and Cheese
Poblano Chiles Stuffed With Black Beans, Pepitas and Cheese
Poblano Chiles Stuffed With Black Beans, Pepitas and Cheese
photo credit: Ev Thomas
This recipe is based on a recipe from
BBQ-U
. If you are looking for vegetarian grilling recipes this is a great place to start.
Recipe By:
BBQ-U
Prep
N/A
|
Total
N/A
|
Serves
8
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Vegetarian Cuisine
Mexican Vegetarian
Email
Ingredients
6
large
poblano peppers or green bell peppers
2
cans
(16 ounces each) low-sodium pinto beans or black beans
3
tablespoons
extra-virgin olive oil, plus 1 tablespoon for drizzling
1
medium
onion, finely chopped
2
cloves
garlic, finely chopped
2
each
jalapeño peppers, seeded and finely chopped (for a hotter filling, leave the seeds in)
1/2
red
bell pepper, finely chopped
1/4
fresh
cilantro, chopped
1/4
cup
hulled pumpkin seeds (optional; see Note)
1
teaspoon
ground cumin
1
to
3 teaspoons of your favorite hot sauce, or more taste
3
cups
(about 12 ounces) pepper Jack, Monterey Jack, or white Cheddar cheese, coarsely grated
Instructions
You'll also need:
1 cup wood chips or chunks (preferably mesquite), soaked for 1 hour in water to cover, then drained
1. If using poblano peppers, cut them in half lengthwise, and scrape out the seeds. If using bell peppers, cut off the tops about 1/2 inch below the stems. Scrape out the veins and seeds, taking care not to puncture the bottoms.
2. Drain the beans, place them in a colander, rinse under cold running water, then drain again.
3. Heat 2 tablespoons of the olive oil in a nonstick skillet over medium heat. Add the onion, garlic, jalape–os, red bell pepper, cilantro, pumpkin seeds, if using, and cumin and cook until golden brown, about 4 minutes. Stir in the beans, hot sauce, and 2 cups of the cheese. Taste for seasoning, adding salt, pepper, and/or more hot sauce as necessary. Spoon the bean mixture into the hollowed-out peppers. Sprinkle the remaining cheese on top, dividing it evenly among the peppers. Drizzle the remaining 1 tablespoon of olive oil over the cheese.
4. Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce heat to medium. If using a charcoal grill, preheat it to medium, then toss all of the wood chips or chunks on the coals.
5. When ready to cook, place the peppers in the center of the hot grate, away from the heat. Cover the grill and cook the peppers until they are tender and the cheese is browned and bubbling, 30 to 40 minutes. Use a spatula to transfer the peppers to a platter or plates and serve at once.
NOTE: Hulled pumpkin seeds (pepitas) are available at natural food stores and Hispanic markets.
Additional Notes
Coarse salt (kosher or sea) and freshly ground black pepper
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
French Country Stew
Cactus (Nopales) Chili
Vegetarian Poiverado Sauce
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Bone Sukin' Rosemary Lamb Shanks
Lamb shanks are simmered in wine, seasonings, rosemary and onion.
Smoky Chipotle Pot Roast
Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.
Quick Fish Stock
This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.
Winter Creme Fraiche Baked Potato Soup
Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.