I wanted to do a Mexican Sunday dinner this weekend. Since Martin II works weekends he rarely is able to come to dinner on Friday or Sunday. I asked if there was anything he wanted me to make. He asked if I would make one of his favorite restaurant dishes this weekend; Stuffed Poblano Peppers. I accepted this challenge and decided on a meatless stuffed pepper. He was able to come over for lunch and he loved these peppers. That made me very happy. Hope you enjoy them as much as we did!!
Grilled Stuffed Poblanos Peppers
1 cup cooked Basmati rice
6 medium poblano peppers
1 14 ounce can black beans (drained and rinsed)
1 cup tomatoes, seeded and diced
2/3 cup thinly sliced green onions
1/4 cup red onion, diced
4 ounces Cotija cheese
1/2 cup Monterey Jack cheese, shredded
3/4 cup sour cream
1/2 cup chopped cilantro
1 small jalapeno, diced
1 teaspoon oregano
1 teaspoon cumin seeds, toasted
1/2 teaspoon ground pepper
1 teaspoon kosher salt
1. Using a paring knife to cut a wide circle around each stem, so you end up with a cap that can be replaced once you stuff the peppers. (Keep in mind, you are going to be grilling the peppers.) Remove and discard any seeds and membranes from the cap and from the interior, set the peppers aside.
2. Place the black beans in a large bowl. Using the back of a fork, mash the beans. Some whole beans should remain.
3. Add the rest of ingredients. Gently mix in the cooled rice. I would taste to be sure it is seasoned enough with salt and pepper. The Cotija cheese is kind of salty (like a feta cheese) so you want to be sure you taste before adding too much salt.
4. Stuff each pepper with filling, replace the caps and press each cap into the filling. Pierce 2 toothpicks through each cap and out the sides of each pepper to secure them while on the grill. (If you are stuffing peppers more than 30 minutes before grilling, cover and refrigerate them for up to 4 hours. Let the peppers sit at room temperature at least 30 minutes before grilling so they can cook faster and more evenly.)
5. Heat grill to medium (350-450 degrees). Place the stuffed peppers on their sides and cover the grill. (I put a piece of aluminum foil on the grill. I set the tops of the peppers on the foil. This way if any filling leaked out, it did so on the foil. This worked really well for me.) Grill, rolling each pepper a quarter turn every 7 minutes to cook all four sides. The skins of the peppers are well charred. it does take about 30 minutes to grill the peppers. Remove the toothpicks and serve.
I was concerned about grilling but they turned out great! Kent and I thought they were delicious and Martin II absolutely loved them. He said these were the best stuffed Poblano peppers he ever had. That works for me!