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.