Grilled Stuffed Poblano Peppers

Name: Grilled Stuffed Poblano Peppers
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 large poblano peppers; 1 1/2 cups cooked long-grain white rice; 1 1/2 cups canned black beans, drained, rinsed; 1 cup frozen or canned corn kernels, thawed if frozen; 1 large roma tomato, diced; 1/2 cup red onion, finely diced; 2 garlic cloves, minced; 1 tsp ground cumin; 1 tsp chili powder; 1 tsp kosher salt; 2 tbsp olive oil; 1 cup Monterey Jack cheese, shredded; 1/4 cup fresh cilantro, chopped; 2 lime, cut into wedges

Smoky poblano peppers charred on the grill and stuffed with a savory mixture of rice, black beans, corn, and melted cheese. A satisfying vegetarian dinner with bold Southwestern flavors.

65 minMediumServes 4350 cal/serving

MexicanDinnerGrillVegetarianHigh FiberHalal-friendlyPork-FreeAlcohol-Free

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Ingredients

4 large poblano peppers
1 1/2 cups cooked long-grain white rice
1 1/2 cups canned black beans, drained, rinsed
1 cup frozen or canned corn kernels, thawed if frozen
1 large roma tomato, diced
1/2 cup red onion, finely diced
2 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp kosher salt
2 tbsp olive oil
1 cup Monterey Jack cheese, shredded
1/4 cup fresh cilantro, chopped
2 lime, cut into wedges

Instructions

1

Preheat grill to medium-high heat (about 400°F). Brush grates clean and oil them lightly.
2

Brush 4 large poblano peppers all over with 2 tbsp olive oil. Grill over direct heat, turning occasionally, until the skin is charred and blistered all over, about 8-10 minutes. Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes.
3

While the peppers steam, combine 1 1/2 cups cooked long-grain white rice, 1 1/2 cups drained, rinsed canned black beans, 1 cup frozen or canned corn kernels, 1 large diced roma tomato, 1/2 cup finely diced red onion, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, and 1 tsp kosher salt in a large bowl. Stir in half the 1 cup shredded Monterey Jack cheese and the 1/4 cup chopped fresh cilantro.
4

Carefully peel the charred skin from the peppers. Make a lengthwise slit in each pepper, being careful not to cut all the way through. Gently remove seeds and membranes with a spoon.
5

Generously stuff each pepper with the rice and bean filling, mounding it slightly. Sprinkle the remaining Monterey Jack cheese on top of each stuffed pepper.
6

Return the stuffed peppers to the grill over indirect heat. Close the lid and cook until the filling is heated through and the cheese is melted, about 10-12 minutes.
7

Transfer to a serving platter and garnish with additional fresh cilantro. Serve with 2 lime wedges for squeezing.

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Questions

How much time should I plan for Grilled Stuffed Poblano Peppers?

As written, 65 minutes: 40 of prep and 25 of cooking. The longest single stretch is step 6 (12 minutes): "Close the lid and cook until the filling is heated through and the cheese is melted, about 10-12 minutes."

What oven temperature does Grilled Stuffed Poblano Peppers need?

For Grilled Stuffed Poblano Peppers, the oven is set to 400 F (about 205 C) in step 1.

What should Grilled Stuffed Poblano Peppers look like when it is ready?

Go by the cues in the method rather than the clock. Step 6: cook until the filling is heated through and the cheese is melted.

Is there a substitute for cilantro in Grilled Stuffed Poblano Peppers?

The entry for Grilled Stuffed Poblano Peppers calls for 1/4 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

How hot is Grilled Stuffed Poblano Peppers?

Only mildly. The heat in Grilled Stuffed Poblano Peppers comes from 1 tsp chili powder. For a milder plate, halve the chili powder; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Grilled Stuffed Poblano Peppers dairy-free?

Yes. The dairy in Grilled Stuffed Poblano Peppers is 1 cup Monterey Jack cheese, shredded. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How many calories are in Grilled Stuffed Poblano Peppers?

One serving (the recipe makes 4) is about 350 calories, with 14 g protein, 42 g carbohydrate and 12 g fat, plus 6 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

Calabacitas side
Southwest Black Bean and Corn Quinoa Salad salad
Avocado Lime Crema sauce
Tamarind Agua Fresca drink

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