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Grilling: Stuffed Poblanos with Black Beans and Cheese

Editor's note: On Fridays, Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua!

My recent failure at grilling stuffed peppers left a lingering desire for some that could fulfill my craving. Armed with my knowledge of does not work, I've been on the lookout for a recipe that would ensure success. I came across this one for stuffed poblanos that looked like it would fit the bill while hunting for Cinco de Mayo eats.

Luckily, my instincts were correct this time around. Undercooked rice absorbs the excess moisture from the beans, sour cream, cotija cheese, tomatoes, and scallions, forming a cohesive filling when cooked that has a pleasing, creamy texture. The cheesy filling also has plays nicely with the fruity poblano, which loses what little heat it had during cooking. These have now eased my hankering stuffed peppers, and will also make a great addition to my upcoming fiesta menu.

Stuffed Poblanos with Black Beans and Cheese

Adapted from Chow.

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