I have poblano peppers growing in my garden so I tried this Mexican Style Stuffed Poblano Peppers and it was a great hit on the dinner table. If you don’t have poblano peppers, you can use any other big peppers here. If the peppers are too bland, roast them in the chilli oil to add a little kick.
Canned black beans
Chopped summer squash or zucchini
Pickled jalapeno rings (optional)
Red chili powder
Heat the oven to 350 degrees Fahrenheit.
Rinse the canned black beans.
Chop onion and squash finely. If the corn kernels are a little tough, swirl them in food processor once or twice just to break them up.
Cut the poblano peppers in half, length wise.
If you want to make it a little spicy (like I do), smear the outer side of the peppers with a little chilli oil. I did not have the chili oil so I put some red chili powder in the oil and smear that. If you don’t want to make it spicy, just use the plain oil.
Bake it in the preheated oven for about 10 minutes, just to soften the peppers a bit.
While the peppers are baking, heat a frying pan and add the remaining oil in there. Once the oil is hot, add the chopped onions and saute a bit. When the onions become soft, stir in chopped squash, corn and black beans. Saute it for a few minutes.
Add boiled rice, chopped pickled jalapenos, salt, cumin powder, and chilli powder. Saute till fragrant and turn off the heat. You don’t want to overcook the vegetables, they should not become mushy. The stuffing is ready. Taste it and adjust the seasonings. Smoked paprika adds a good smoky flavor to the stuffing, add it if you have it.
Take out the peppers from the oven and fill them with the stuffing. Top it with the cheese. I put a little less cheese but more is better in this recipe.
Put the peppers back in the oven and bake for another 10 minutes or till the cheese melts.
Take them out and Mexican style Stuffed Poblano Peppers are ready to serve.
In my opinion, you don’t need any condiments with this but feel free to serve it with hot salsa, guacamole, and sour cream.