Cheese and Black Bean Stuffed Poblano Peppers
Charred poblano halves are peeled, filled with black beans, rice, and Monterey Jack, then baked and finished with lime and coriander.
- 4 pieces poblano peppers
- 240 g cooked black beans
- 150 g monterey jack cheese
- 200 g cooked brown rice
- 1 piece red onion
- 3 pieces garlic cloves
- 2 pieces fresh tomatoes
- 5 g ground cumin
- 5 g smoked paprika
- 3 g dried oregano
- 1 piece lime
- 20 g fresh coriander
- 2 tbsp olive oil
- 6 g salt
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C and line a baking tray with parchment
- Step 2
Char poblanos over gas flame or under grill until blackened all over, about 8 minutes
- Step 3
Place charred peppers in a bowl, cover with cling film and steam for 10 minutes
- Step 4
Peel away charred skin, make a slit down one side and carefully remove seeds
- Step 5
Dice onion and tomatoes, mince garlic, grate cheese, roughly chop coriander
- Step 6
Heat oil in a large pan, sauté onion for 4 minutes until softened
- Step 7
Add garlic, cumin, paprika and oregano, cook for 1 minute until fragrant
- Step 8
Stir in diced tomatoes and cook for 3 minutes until slightly reduced
- Step 9
Add black beans, cooked rice, lime juice and half the coriander, season with salt
- Step 10
Stuff each pepper with the rice mixture, top with grated cheese
- Step 11
Bake for 15 minutes until cheese is melted and golden
- Step 12
Serve immediately garnished with remaining coriander
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