Monday, November 3, 2014

Black Bean Stuffed Poblano Peppers

Black Bean Stuffed Poblano Peppers is one of our recent favorite Mexican dish. Few months back I came across this recipe and tried it by making variations to suit our taste buds. We liked it with our first bite and hence wanted to share the recipe from many days. Making this demands little effort but trust me its worth! Do try and let me know how they turned out for you. 

  • Poblano Peppers - 4
  • Oil - As desired
  • Tomato - 1
  • Monterey Jack Cheese, shredded - 1 cup
  • Lime juice- 1 tsp
  • Cilantro, chopped - For garnish
For Beans:
  • Oil - 1-2 tsp
  • Onion, small sized -
  • Garlic pods - 2-3
  • Red Chilli powder - To taste
  • Black beans, cooked/canned - 1 cup
  • Salt- To taste


For Beans Filling-

Cooking Black beans - I prefer to cook black beans at home. I washed the dried beans and soaked them in warm water for an hour. Then cooked in a pressure cooker with sufficient water and salt, for 2 whistles. Once done, drain off the water. The beans should be soft but should hold their shape. If you don't have a pressure cooker, then cook the soaked beans in an open pot until done (it might take anywhere between 45 min to an hour).
Or you can also used canned black beans. Just rinse the beans thoroughly using water and set it aside.

Chop the onion and garlic.

Now heat oil in a pan. Once hot, add in the chopped onion and garlic.

Fry them for few minutes or until the onion softens. Then add the cooked black beans, red chilli powder and mix well.

Then add 1/4 cup of water and cook them until all the water evaporates. At this stage check for salt and add if desired. Then turn off the heat and allow them to cool.
Meanwhile chop a tomato.

Add it to the cooled black bean mixture. Set it aside.

Then grate the cheese and sprinkle lime juice on it. Set it aside.

Next step is to prepare peppers.
Wash the peppers and wipe it dry using a paper towel. Now using a paring knife cut a slit down the length of each pepper. Then carefully remove the seeds without causing much damage to the pepper.

Once done, the peepers are ready to be stuffed!

Before stuffing, preheat the oven to 425 F and smear little oil in the baking dish or a cast iron pan.
Now, Take a pepper and stuff the bean mixture using a spoon.

Then top it off with grated cheese. 

Continue with the rest of the peppers. 

Then place them in the prepared baking dish with slit side up and smear little oil on the outer surface of the peppers.

Bake them in the oven for around 25 minutes or until the peppers are well roasted and tender.

Black Bean Stuffed Poblano Peppers are ready!!

Garnish with chopped cilantro and serve it hot. I served it along with Mexican rice and Guacamole. Above measurement serves two people.

Notes: #The original recipe calls for cooking beans in beer. I skipped it as we don't consume alcohol. 
#I have used only one type of cheese. You can also use multiple cheese.
#The extra effort of making guacamole and Mexican rice is worth as it pairs very well with the stuffed pepper.

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