Cheesy Pinto Bean Stuffed Poblano Peppers

Smoky poblano peppers stuffed with a cheesy pinto bean and corn mixture.

I can’t tell if it’s Inauguration Day or Christmas!!!

Feels like both.

So I’m gifting myself the present of cheesy beany hearty smoky spicy stuffed poblano peppers. I have a feeling you’re gonna want one too.

Maybe with a side of the restaurant-style Mexican rice I posted last week?

It’s a date!!

(Remember dates?? Sigh.)

Let’s talk logistics: these are actually pretty simple due to a little secret trick I call….

….wait for it

….THE MICROWAVE.

Seriously! The microwave!!

Here’s the deal. The cheesy beany hint-of-spicy filling gets made on the stove top. It can totally be made ahead but overall it is a super quick process.

Then you’re left with all of these peppers to contend with! They’re kind of tough and unwieldly and completely inflexible. Until they meet….the microwave. Yes, they get a quick zap for 2 and a half minutes or so just to soften them up enough so that you can pry them open and stuff their guts full of cheesy bean filling. (<– technical terms)

Pop them in the oven until the peppers soften completely and everything gets all melty gooey. Ugh, it’s fabulous.

Cheesy Pinto Bean Stuffed Poblano Peppers

 

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Smoky poblanos peppers stuffed with a cheesy pinto bean and corn mixture.

Yield: 4-6 servings

Ingredients

• 2 (15 oz) cans pinto beans, rinsed
• 1 cup water
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp ancho chili powder
• 1 tbsp lime juice
• salt and black pepper, to taste
• ⅛ tsp cayenne pepper
• 2 cups frozen corn
• 4 oz Monterey Jack cheese, shredded
• 4 oz sharp cheddar cheese, shredded
• ¼ cup minced fresh cilantro
• 8 poblano chiles

Instructions

1. Heat oven to 425F. Line 2 rimmed baking sheets with aluminum foil and set aside.
2. Combine the beans and the water in a bowl. Mash about half of the mixture using a potato masher, until mostly smooth. Set aside.
3. Heat oil in a large skillet over medium heat. Add the onion and saute until softened, about 5 minutes. Add in the garlic, cumin, oregano, chili powder, ½ tsp salt, and cayenne. Cook until fragrant, about 2 minutes. Stir in the bean and water mixture, then cook for 3-5 minutes or until nearly all of the liquid has evaporated and the mixture has thickened. Stir in the corn and cook until heated through, about 2 minutes. Remove from the heat, then stir in the cheeses, cilantro, and lime juice. Season to taste with salt and black pepper. Set aside.
4. To prepare the poblanos, cut a slit in each one lengthwise down its side, leaving the stem intact. Place the peppers in a bowl, cover them, and microwave 2½ minutes. Open the poblanos, then remove the seeds. Stuff with the bean and cheese mixture. Place on the prepared baking sheets, stuffed side up.
5. Bake for 30-40 minutes or until the poblanos are tender and the cheese has melted, rotating halfway through the baking time. Serve immediately.

Notes

Recipe from The Complete Vegetarian Cookbook

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