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A peck of peppers

November 30, 2005

Ohmyga. These poblanos are so good. There’s not much I can say, except that you should allow a whole pepper per person. I served half a poblano per person, and I think we were all wishing for the other half by the end of dinner…they’re so delicious! This will be a definite repeater for us. The filling is awesome by itself, wrapped in a warm whole wheat tortilla with a bit of shredded cheese.

Poblanos Stuffed with Veggie Chorizo, Black Beans, and Corn

  • 8 poblano peppers
  • Cooking spray
  • 2 tablespoons olive oil
  • 8 ounces Soyrizo, casing removed
  • 3/4 onion, chopped
  • 1/4 teaspoon cumin seeds
  • 1 can (15 ounces) black beans, drained and well-rinsed
  • 1 cup corn kernels, fresh or frozen
  • 2 tablespoons water
  • 1 1/2 tablespoons tomato paste
  • 1 teaspoon sauce from canned chipotles in adobo sauce
  • 1/2 teaspoon dried oregano leaves
  • Salt and freshly ground black pepper to taste
  • 1/2 cup grated Colby-Jack cheese

Preheat oven to 400ËšF.

Cut the peppers in half vertically, through the stem. Trim off any white membrane and remove seeds.

Spray a skillet with cooking spray and add oil. Place over medium-high heat. Add peppers, cut sides down, and allow to sear for 3 to 4 minutes. Using tongs, flip the peppers over and sear for another 3 to 4 minutes. Remove the peppers and allow to drain on paper towels.

Add onion, Soyrizo, and cumin seeds to skillet. Saute, crumblng the Soyrizo, until onion is tender, about 5 minutes. Add black beans, corn, water, tomato paste, adobo sauce, and oregano. Cook, stirring, for 3 to 4 minutes. Taste for salt and pepper.

Spray a 13×9-inch baking dish with cooking spray. Carefully stuff an equal portion of the mixture into each of the prepared poblanos. Place the poblanos in the baking dish, and sprinkle cheese on top. Bake for 6 to 8 minutes, or until heated through.

Makes 4 servings (2 halves per person).

Adapted from Passionate Vegetarian by Crescent Dragonwagon.

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7 Discussion to this post
  1. Lindsay says:

    These were SO fabulous; you’re right I easily could have eaten both halves (or 3 or 4…). Thanks for posting the recipe!

  2. Michelle says:

    I love poblanos! I usually use them for chile rellenos because they are so big and good! Roast them, stuff them with cheese and fry them up! Hmm…I wish I had a chile relleno now! Love you!

  3. Anne says:

    This looks incredible! Can you tell me where you can buy Soyrizo in Austin? I haven’t seen this product, although I’ll definitely be looking for it now!

  4. Harmonia says:

    I saw you on vegan Lunch Box today and thought I would stop by. You have a great place here! Mind if I link you? Swing by my place when you have time.

    Have a great day!

  5. crystal says:

    Anne, I think I got mine at Central Market this time. It’s in the refrigerated section near the soy cheese and stuff. They might have it at the bigger HEB’s, either in the produce section with the tofu, or in the natural section. The brand I get is Frieda’s (friedas.com).

    Harmonia, link away! I’m so glad you’re here! I’m heading your way…

  6. Harmonia says:

    Thanks! I will link you within minutes! Also, thanks for the suggestion! I hope to visit this place often!

  7. Harmonia says:

    Never had that type of pepper before. Looks interesting!

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