Poblano Peppers Stuffed with Rice and Black Beans
 
Ingredients
  • 6 poblano peppers
  • 2 TB vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 15 oz. can black beans, drained and rinsed
  • 3 cups cooked rice
  • 1 tsp each cumin and coriander
  • ½ tsp. chile powder
  • 1 8 oz. package Frontera Red Chile Enchilada Sauce
  • 8 oz. grated Mexican cheese blend
Instructions
  1. Preheat broiler and arrange oven rack 4-5 inches from top of oven.
  2. Place poblanos on a baking sheet lined with foil.
  3. Broil peppers, turning as needed, until charred all over.
  4. Remove peppers from oven, cover loosely with a clean tea towel and allow to cool.(May be done ahead of time.)
  5. Turn off boiler and preheat oven to 400 degrees.
  6. Meanwhile, heat the vegetable oil in a large, deep skillet. Saute the onion and garlic in the oil until translucent, about 5 minutes.
  7. Season the onion and garlic with cumin, coriander, and chile powder and continue to saute a few more minutes until fragrant.
  8. Stir in beans and rice into the onion mixture and toss to combine. Season well with salt and pepper and continue to saute until the beans are heated through, about 5 minutes. Set aside.
  9. Peel the charred skin off the outside of the peppers and cut a small slit on one side. Carefully remove the seeds from inside the pepper.
  10. Carefully stuff the peppers with the rice and black bean filling. The peppers may split open, in which case wrap the peppers around the filling as best you can.
  11. Place the stuffed peppers in a lightly oiled 2 qt baking dish.
  12. Top the peppers with the enchilada sauce and grated cheese.
  13. Bake until the sauce is bubbly and the cheese is melted, about 15-20 minutes.
Recipe by West of the Loop at https://www.westoftheloop.com/2013/10/02/poblano-peppers-stuffed-rice-black-beans/