This recipe for stuffed poblano peppers utilizes inexpensive staples typically found in food pantries and easily found at any grocery store.
Watch Feast TV host Cat Neville make this recipe from start to finish in our Food Gives Back episode. Produce and dairy provided by Ole Tyme Produce, wine provided by Missouri Wines and cookware and kitchen gadgets provided by IKEA with additional sponsorship provided by Kaldi's Coffee Roasting Co. and The Raphael Hotel. Thank you to our sponsors, who make the show possible.
Stuffed Poblano Peppers
Recipe by Catherine Neville
Yield | 6 servings |
- 6 poblano peppers
- grapeseed oil
- 1 large white onion, diced
- 6 garlic cloves, minced
- 1 lb. ground beef
- salt and freshly ground black pepper
- 1 can black beans, drained and rinsed
- 1 can chopped tomatoes
- 1 small can green chiles
- 1 small can jalapeños, optional
- Chihuahua cheese, shredded
- 1 bunch green onions, sliced
- 1 bunch cilantro, chopped
| Preparation | Place peppers over a gas flame or under the broiler and blister briefly then place the peppers in a bag to steam. Peel skin off of the peppers, slice open on one side and remove seeds, leaving stems intact. Set aside.
Preheat oven to 375 degrees.
In a large skillet, heat a bit of the grapeseed oil and saute onion briefly, then add garlic and cook until fragrant, about a minute. Add ground beef to the pan and cook until nicely browned, seasoning with salt and pepper to taste. Drain off any fat and put beef mixture in a large bowl.
Mix the black beans, tomato, chiles and jalapenos into the beef. Taste and adjust seasoning. Stir in a handful of cheese, half of the green onions and half of the cilantro.
Prepare a 9-by-13-inch baking dish with a light coat of grapeseed oil. Place the peppers in the dish and then stuff the peppers with the beef mixture. Top peppers with a generous amount of cheese, sprinkle with remaining green onions and bake until golden and bubbly, about 20 minutes. Top with cilantro and serve.