Stuffed Poblano Peppers
When I ran across this recipe for Stuffed Poblano Peppers from A Couple Cooks, I knew it was meant to be. I love their blog, it's well written, easy to read, and great pictures! I have made several recipes inspired by them, we seem to like a lot of the same ingredients.
This recipe is easy to adjust to your preference. The way they made it is a wonderful vegetarian dish, but I had some ground pork that I didn't know what to do with, so I threw it in, a good idea! I also took note of Sonja's comment and decided to use goat cheese instead of the Mexican blend, another good idea!
Stuffed Poblano Peppers Serves 4
4 poblano peppers
1 cup uncooked brown rice (or any cooked grain)
1 cup of cooked ground pork (optional)
1 cup salsa
1 15 oz. can of black beans
1 cup frozen or canned corn kernels
8 oz cheese (shredded blend, goat cheese, or ??)
3 green onions (optional)
1 teaspoon cumin
1 teaspoon chili powder
Chopped cilantro for serving (optional)
Cayenne to taste
Salt and freshly ground pepper
Combine 1 cup uncooked rice with 2 cups water. Bring to a boil, then simmer according to package instructions. (Or, prepare the rice or grain ahead of time.)
While the rice cooks, prepare the peppers: slice them in half and remove the seeds and ribs. Make sure to wear gloves!
Place the peppers in a baking dish skin side up. Broil about 5-6 minutes, then flip the peppers and broil 5-7 minutes more.
Chop the 3 green onions (if using), and drain and rinse the black beans.
In a large microwave safe bowl, combine: beans, onions, salsa, corn, a bit of the cheese, cumin, chili powder, a couple dashes of cayenne, if you like it spicy!
Season with salt and pepper to taste. When the rice is finished, combine with the filling.
Note: Remember that quantities and ingredients are all to taste, so feel free to adjust as needed!
Heat the filling a few minutes in the microwave (or on the stove) until warm, depending on the heat of the rice.
Place the pepper halves skin side down in a baking dish, and spoon the filing into each half. Top with shredded cheese and broil until the cheese is melted, for about 1 1/2 to 2 minutes.
If desired, garnish with chopped cilantro and serve with sour cream.
Alternative oven method: Preheat the oven to 400°F. Follow steps above to prepare the peppers and filling. Then bake until the peppers are tender and browned, around 25 to 30 minutes.