Corn and Black Bean Stuffed Poblanos Recipe
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Servings Prep Time
6servings 0:30minutes
Cook Time
0:15minutes
Servings Prep Time
6servings 0:30minutes
Cook Time
0:15minutes
Ingredients
Instructions
  1. Step 1) Preheat oven to 375°F.
  2. Step 2) Blister all sides of peppers over gas burner, on gas grill or under broiler. Peppers will be blackened, but still hold their shape. Place in medium bowl and cover with plastic wrap until cooled, about 10 minutes. Remove skins with sharp paring knife under running cold water. Cut a slit down the center of the pepper; stopping about 1/4-inch from the bottom tip. Place in 13 x 9-inch baking dish that has been sprayed with cooking spray.
  3. Step 3) Heat oil in a large nonstick skillet over medium heat. Add onions and cook 2 to 3 minutes or until lightly browned. Add garlic and cook 1 minute. Remove from heat . Stir in grape tomatoes, chili powder, cumin, black pepper and salt. Add corn and black beans; stir to combine. Stuff mixture carefully into the peppers.
  4. Step 4) Bake for 15 to 20 minutes, or until peppers are heated through. Sprinkle with cheese and cilantro.