Mexican · Dinner
Grilled Stuffed Chili Peppers
Two grilled poblano peppers are charred until blistered, split, and stuffed with black beans, corn, queso oaxaca and sautéed onion and garlic. Finished with a smoky char, lime juice, sour cream and fresh cilantro for a cheese-forward vegetarian main.
$4
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
430Calories
18.2gProtein
26.8gFat
30.1gCarbs
9.1gSugar
7.8gFiber
714mgSodium
56mgChol
14.8gSat Fat
840mgPotassium
560mgCalcium
2.8mgIron
0.6mcgVitamin B12
110mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
spice-route
hidden-gems
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Rinse the poblano peppers and pat dry. Gather the diced onion, minced garlic, black beans and corn within reach.
2
Char
Place whole poblano peppers directly over hot grill flame, turning every 2 minutes for 8 minutes total until skins blister and blacken on all sides.
3
Rest
Transfer charred peppers to a bowl, cover with a plate for 8 minutes until steam loosens the skins.
4
Peel
Remove blackened skins under running water, slice each pepper lengthwise on one side, scrape out seeds and membrane.
5
Saute
Heat olive oil in a small skillet over medium heat and cook the onion and garlic for 3 minutes, stirring, until onion turns translucent.
6
Bloom
Stir cumin and smoked paprika into the skillet and cook over medium heat for 30 seconds until spices darken and smell toasted.
7
Build
Off the heat, fold black beans, corn and half the queso oaxaca into the skillet mixture, then season with salt.
8
Stuff
Spoon the filling into each split poblano, pressing gently to pack, then top with remaining queso oaxaca.
9
Grill
Set stuffed peppers cut-side up on cooler grill side, close lid, cook over medium-low heat for 6 minutes until cheese melts and turns golden.
10
Plate
Transfer peppers to plate, spoon sour cream over top, scatter cilantro, serve with lime wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g queso oaxaca
- 44 medium poblano peppers (about 200g total)
- 2/3 cup120g cooked black beans
- 1/2 cup80g corn kernels, fresh or thawed frozen
- 4 tbsp40g onion
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 2 tsp10ml olive oil
- 2 tbsp30g sour cream
- 2 tbsp8g fresh cilantro
- 22 lime wedge
- salt, to taste
