Black Bean & Pepper Jack Stuffed Poblano Peppers

Black Bean & Pepper Jack Stuffed Poblano Peppers
Easy weeknight meals are a must in our home, and if they’re meals that we can cook once and eat twice, all the better. These Black Bean & Pepper Jack Stuffed Peppers fall into that category — they’re super easy to make, and the leftovers taste even better a day or two later, after the spices and veggies have really had a chance to mingle.

My family loves big Southwest flavors, so one of my go-to peppers is the poblano — a mild chili pepper often used in Mexican and Southwestern cooking. Most of the time, poblano peppers are used when they’re green, but if they’re left on the plant to fully ripen, the result is a hotter, red pepper. Poblanos are perhaps most well known for their role in the classic chile relleno, in which they are roasted, stuffed with cheese, then coated in egg and fried. When you’re buying poblanos, look for peppers that are firm, with no bruising, and that feel heavy for their size. The skin should be dark in color and it shouldn’t be wrinkled, which is a sign that a pepper is past its prime!

Black Bean & Pepper Jack Stuffed Poblano Peppers
With their thick skin, poblanos lend themselves particularly well to stuffing. For these stuffed peppers, adapted from a recipe in Better Homes & Gardens, the filling is a hearty mix of black beans, red onion, jalapeno jack cheese, spices, and cornmeal all mixed together with a little vegetable broth. The rich tomato-based sauce that bakes along with the peppers is a quick and simple blender sauce that’s perfect spooned back over the peppers after they’re dished up.

Then — the best part of all — just refrigerate the leftovers, and a delicious next-day lunch or dinner awaits!

Black Bean & Pepper Jack Stuffed Poblano Peppers

Black Bean & Pepper Jack Stuffed Poblano Peppers

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 5 minutes

Yield: 6-8 servings

Black Bean & Pepper Jack Stuffed Poblano Peppers

Hearty black beans and melty pepper jack cheese stuffed inside poblano peppers, and then baked to perfection atop a zesty sauce. Adapted from Better Homes & Gardens' Poblanos Stuffed with Black Beans.

Ingredients

    For the sauce:
  • 1 (14.5-ounce) can crushed fire-roasted tomatoes
  • 1/2 cup chopped red onion
  • 1 jalapeño pepper, stemmed, seeded, and chopped
  • 3 cloves garlic, roughly chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • For the peppers:
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 1 1/2 cups jalapeno jack cheese, divided
  • 1 cup vegetable broth
  • 3/4 cup cornmeal
  • 1/2 cup finely chopped red onion
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 medium sized fresh poblano chile peppers, stemmed, halved and seeded
  • Cilantro, sliced green onions, and pickled peppers for garnish (optional)

Instructions

  1. Preheat the oven to 400°F.
  2. Make the sauce:
  3. In a blender or food processor fitted with the S-blade, combine the crushed tomatoes, onion, jalapeño, garlic, salt, and oregano. Cover and blend until smooth. Pour the sauce into a large 9 x 13-inch baking dish.
  4. Stuff the peppers:
  5. In a large mixing bowl, combine the black beans, 1 cup of cheese, vegetable broth, cornmeal, onion, coriander, cumin, salt, and pepper. The mixture will seem wet, but it will firm up while baking.
  6. Place the poblano halves on top of the sauce in the baking dish. Use a spoon to stuff the bean filling into each poblano half.
  7. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and sprinkle the remaining 1/2 cup of cheese over the top of the peppers. Bake, uncovered, until the cheese has melted, 5-8 minutes more. Top with cilantro, green onions, and pickled peppers before serving.
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About Meg

Meg van der Kruik is the blogger, photographer, and recipe developer behind Beard & Bonnet, a gluten-free vegetarian blog that celebrates style, design, food, and family.   Read more from Meg →

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Comments

  1. Julia Mueller says

    It’s been ages since I’ve had stuffed peppers and I’m ALWAYS up for some southwestern flair! These look like such a great meal. I’ma get me some non-wrinkled poblanos and go to town on this meal!

  2. Jenna Miske says

    I can definitely say that my all the people in my office LOVED this recipe when I brought in the leftovers from testing it. They are eating it right now and are all raving about how good it is! Two thumbs up!

    • Meg van der Kruik says

      Jenna that makes me so happy!! Thank you SO much for taking the time to comment. I love that your co-workers are digging the leftovers!

  3. says

    Tex-Mex flavors always go over super well in my kitchen and they end up being some of my favorite leftovers! I can’t wait to try these poblanos. And I had no idea that they eventually turn into a red pepper if left for long enough! Learn something new every day.

  4. Jane says

    Meg! I made this recipe for dinner this evening and OMGOODNESS, it was heavenly!
    Instead of two cans of black beans, I used one can black beans and one can of pinto beans. The homemade sauce is really vibrant and full of flavor. Using fire roasted diced tomatoes is a must! These are filling, as the cornmeal in the filling mixture mixed with the beans and cheese is so satisfying! I ate one and I was so full and satisfied, and it doesn’t sit heavy in your stomach. Also, I used pickled jalapeños and pickled mild yellow pepper rings along with fresh cilantro to top it off. Perfection!
    I will make these often this summer! :)

  5. zeut says

    Just finished the dishes this recipe was amazing! Super delicious and satisfying, the veggie broth and cornmeal made an almost meaty texture which was unexpected and excellent. Went through a bunch of recipes before I found this one, glad I made it. Can’t wait to devour the leftovers!

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