Stuffed Poblano Peppers

• jumlah masa: 8 minutes

Bahan-bahan

3/4 cup rice ⠀

4 large poblano peppers⠀

1 can black beans (no salt added)⠀

1 large red onion, sliced⠀

2 corn, grilled and kernels removed⠀

2 peppers, sliced (I used red and green)⠀

1 large tomato, chopped⠀

Salt⠀

Cilantro - 1/4 cup, chopped⠀

1 lime⠀

Paprika, 1 tsp ⠀

Cumin powder , 1 tsp ⠀

Dairy free cheddar⠀

Arahan

Cook the rice, let cool, add 1/4 cup of cilantro, salt and juice from 1/2 lime. Set aside.⠀

Preheat the broiler (or grill). Slice the poblano peppers in half, lengthwise. Remove the seeds, sprinkle some salt inside and arrange on a baking sheet, cut side down. Brush with some oil. Set aside. ⠀

Grill/roast corn in a cast iron skillet, remove the kernels. You can use frozen corn instead (thawed in the microwave and then roasted with a tsp of oil and salt in a cast iron pan). Set aside. ⠀

Roast the sliced onions and peppers in a cast iron pan or a grill until the onions are translucent. Sprinkle salt, paprika and set aside⠀

Rinse a can of black beans, add some cumin and salt and set aside.. Now, mix the rice, corn, beans and pepper-onion mixture and set aside. .⠀

Put the peppers in the broiler/grill and cook until you see some char marks on the skin (about 2-3 minutes if using the broiler). Carefully remove the baking sheet. Transfer the peppers into a bowl. Cover for a few minutes. Uncover, gently remove skin (you can skip this step totally but I prefer the texture of the skinless poblano) Arrange them back in the tray. Fill them with rice-beans mixture. Add some cheddar style cheese and set under broiler or grill for another 2-4 minutes or until the cheese melts. ⠀

Just before serving, add some chopped tomatoes on each pepper.⠀

Enjoy!