Poblano Peppers Stuffed with Beans under a Cheese Crust

Appetizers | Mexican cuisine

⏳ Time

42 minutes

🥕 Ingredients

🍽️ Servings

Description

Poblano Peppers Stuffed with Beans under a Cheese Crust

Ingredients

Baking Tomatoes - 28.2 oz
Habanero Pepper - 1 piece
Onion - 2 heads
Garlic - 3 cloves
Coarse Salt - to taste
Ground Black Pepper - to taste
White Beans - 17.6 oz
Coarse Cornmeal - ½ cup
Habanero Pepper - 4 pieces
Monterey Jack Cheese - 3.5 oz
Ground Cumin - 1 teaspoon

Step by Step guide

Step 1

Remove the seeds and white veins from the jalapeño pepper. Chop it finely. Peel and finely chop the onion. Peel the garlic cloves — chop 1 clove and leave 2 whole. Rinse and dry the beans. Grate the cheese on a coarse grater. Cut the poblano peppers (large ones) in half lengthwise and remove the seeds and white veins.

Step 2

Preheat the oven to 428°F.

Step 3

In a blender, combine the tomatoes with their juice, jalapeño pepper, half of the onion, and 2 whole garlic cloves. Blend until smooth. Season with salt and pour into a rectangular baking dish.

Step 4

In a bowl, mix the beans, cornmeal, 0.5 cup of cheese, the remaining onion, the chopped garlic clove, cumin, and ¾ cup of water. Season with salt and pepper.

Step 5

Fill the pepper halves with the stuffing and place them in the sauce. Sprinkle with the remaining cheese and cover with foil.

Step 6

Bake in the oven until the peppers are tender, about 45 minutes. Then remove the foil and let the sauce thicken and the cheese brown for another 10–15 minutes. Cool for 10 minutes and serve.