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Stuffed poblano peppers with black beans, grilled corn and cheese

Stuffed Poblano Peppers With Black Beans, Grilled Corn and Cheese

Course Main
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4
Author Sonja Bradfield

Ingredients

  • 2 ears of corn with husks intact but silk removed
  • 8 poblano peppers
  • 1 teaspoon of vegetable oil
  • 1/2 cup of onions diced
  • 1 15.5 ounce can of black beans drained
  • 1 teaspoon of garlic minced
  • 1/2 teaspoon of chipotle pepper in adobo sauce minced
  • 1/2 teaspoon of salt
  • 1/4 cup of cilantro roughly chopped
  • 3/4 cup of cheese grated (I used a mix of cheddar and Monterey jack)

Instructions

  1. Grill the corn and peppers on high heat until charred on all sides (alternatively you can put them under the broiler), about 15-20 minutes.
  2. Put the charred peppers in a bowl and cover tightly with plastic wrap. Cut the corn kernels off the cobs.
  3. While the peppers cool, sauté the onion and garlic in the vegetable oil over medium heat. Add the black beans, salt and chipotle pepper and mash with the back of a wooden spoon (or potato masher). Turn off the heat.
  4. Turn on the broiler to high.
  5. Uncover the peppers, and peel off the skin. Cut a slit down the side of peppers and carefully remove the seeds and inner membrane, keeping the stem and shape of the pepper intact.
  6. Stuff each pepper halfway with the black beans mixture, then top with the corn.
  7. Distribute the cheese equally among the stuffed peppers and put under the broiler for 7-10 minutes until the cheese is melted.
  8. Top with chopped cilantro and serve.