Charred Poblano Peppers Stuffed with Corn, Pinto Beans & Rice
Smoky flame-charred poblanos filled with a spiced corn, pinto bean and rice mixture, baked until the cheddar topping turns golden and bubbling.
- 4 pc poblano peppers
- 150 g sweetcorn kernels
- 200 g pinto beans
- 100 g basmati rice
- 1 pc red onion
- 2 pc garlic
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 pc lime
- 100 g cheddar cheese
- 15 g coriander
- 2 tbsp olive oil
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Add to a shopping listHow the shopping list works →Char & prepare peppers
- Step 1
Char the poblano peppers directly over a gas flame or under a hot grill, turning frequently, for 6-8 minutes until blackened all over.
- Step 2
Place the charred peppers in a bowl, cover with cling film and leave to steam for 5 minutes, then peel off the blackened skin using your fingers or a paper towel. Slice a lengthways slit in each pepper and carefully remove the seeds, keeping the stem intact.
Filling & bake
- Step 1
Cook basmati rice according to packet instructions.
- Step 2
Heat olive oil in a pan over medium heat. Add diced red onion and garlic, and cook for 4-5 minutes until soft.
- Step 3
Add sweetcorn, ground cumin and smoked paprika, and cook for 3 minutes until the corn is lightly charred.
- Step 4
Stir in pinto beans and cooked rice, season with salt, pepper and a squeeze of lime juice, and cook for 2 minutes until warmed through.
- Step 5
Preheat oven to 200°C (fan 180°C). Spoon the filling into the charred peppers, place in a baking dish and top with grated cheddar.
- Step 6
Bake for 10-12 minutes until the cheese is melted and bubbling. Serve scattered with coriander and lime wedges.
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