Receta Grilled Stuffed Poblano Peppers

by Anne

· September 1, 2015

When I was growing up, my mother made stuffed peppers that were loaded with ground beef, white (Minute) rice and tomato sauce. The pepper was surely an after thought, and a waste of a delicious pepper! I’ve tried different ways to stuff peppers so that they compliment the taste of the pepper rather than ignore it. This recipe which was inspired by a recipe in the August 2015 issue of Cooking Light caught my attention. It’s a recipe for for poblano peppers stuffed with a mixture of beans and vegetables. A perfect combination of southwest flavors nestled in a slightly spicy pepper.

If you aren’t familiar with poblano peppers they are mild chili peppers which are typically used in southwestern cooking. The poblano pepper has a little bit of heat, but not near as much heat as some of the other chili peppers. Poblanos look similar to frying peppers, they are long and slender in size but are darker green in color.

I am still picking plenty of vegetables from the garden and the peppers seem to be late bloomers this year. Even though this recipe calls for poblano peppers, you can easily substitute them with bell peppers if you don’t like hot food. Here is the recipe on Coooking Light for Grilled Bean and Cheese Stuffed Poblaos, my version is below, I used different beans and took out the celery and added onions, garlic and tomatoes.

Grilled – Stuffed Poblano Peppers

Ingredients

• 8 medium poblano peppers - tops sliced off and seeds scopped out - save the tops
• 1 tablespoon olive oil
• 2 cloves garlic chopped
• 1/4 cup diced onion
• 1/2 cup frozen organic corn
• 1 cup black beans
• 1 cup white beans
• 3/4 cup chopped tomatoes
• 1 teaspoon of cumin
• 1 tablespoon chili powder
• 1 tablespoon finely chopped jalapeno (optional)
• 2 tablespoons of cheddar cheese

Instructions

Preheat the grill to medium heat

Add 1/2 tablespoon olive oil to pan and heat on medium add garlic and onions and cook until the onions become translucent

Add the corn, beans, tomatoes and jalapenos if using - mix well

Stir in the cumin and chili powder and remove from heat

Scoop the bean mixture into each of the peppers and secure the top with a toothpick

Place the peppers on grill and cook until skins start to blister

Remove from heat

Remove pepper top and place a small amount of cheese on top of each pepper

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http://simpleandsavory.com/grilled-stuffed-poblano-peppers/

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