Easy BBQ by Glenn Connaughton, Recipes, Vegetables
Spice Up Your Grill Game With Stuffed Poblano Peppers
Diving into the vibrant world of meatless barbecue, I discovered a gem within the pages of my cookbook, “Easy BBQ: Simple, Flavorful Recipes for Home Grilling” published in 2022. The Grilled Stuffed Poblano Peppers recipe emerged not only as a hallmark of simplicity and flavor but also as one of my all-time favorite meatless creations. This dish beautifully showcases how barbecue can transcend traditional boundaries, offering a celebration of flavors without the need for meat.
The secret to its allure lies in the harmonious blend of ingredients. Poblano peppers, with their subtle heat and full-bodied flavor, serve as the perfect vessels for a stuffing rich in texture and taste. A melange of tangy cheese, sweet corn kernels, creamy black beans, and a carefully curated mix of spices fills each pepper, creating layers of flavor that are both complex and inviting. The grilling process only enhances these elements, adding a smoky depth that ties everything together.
What’s remarkable about this recipe is its ease and accessibility. It’s designed to encourage even the most novice grillers to explore the joys of barbecue, demonstrating that exceptional flavor can be achieved with minimal fuss. Through the Grilled Stuffed Poblano Peppers from “Easy BBQ,” I invite you to experience the joy of creating mouthwatering, meatless barbecue dishes that are as enjoyable to make as they are to eat.
Recipe by Glenn Connaughton. Read more about Glenn here.
Stuffed Poblano Peppers
Ingredients
- 2 tablespoons canola oil
- 6 medium poblano peppers
- 2 tablespoons cold unsalted butter
- ½ medium red onion finely chopped
- 1 15-ounce can black beans, drained and rinsed
- 2 cups frozen corn kernels
- ¼ cup fresh cilantro chopped
- 2 garlic cloves minced
- 1½ teaspoons kosher salt
- 1 teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- Nonstick cooking spray
Instructions
- Preheat the grill to medium-high heat (400°F) for direct heat cooking by lighting the heat source (or piling coals) in the spot that will be directly under the food. Put the oil on a folded paper towel and use a large pair of tongs to wipe down the grill grate with it.
- Place the poblano peppers on the grill and close the lid. Cook for about 10 minutes, turning the peppers once, until the skins are charred. Transfer the peppers to a gallon-size zip-top bag or a small paper bag. Seal the bag and let the peppers steam in the bag for 10 minutes.
- Meanwhile, in a large skillet on the stovetop over medium-high heat, melt the butter. Add the onion and cook for about 5 minutes until translucent. Stir in the black beans and corn. Add the cilantro, garlic, salt, cumin, and pepper and stir until well-combined. Cook until the mixture begins to bubble, remove the skillet from the heat, and stir in the cheese.
- Remove the poblanos from the bag. Gently peel off and discard the skins, keeping the stems attached to the peppers. Make a lengthwise slit down the side of each pepper, being careful not to cut through to the other side. Use a teaspoon to gently remove the peppers’ seeds and membranes.
- 5.Lightly coat a baking sheet with cooking spray and place the poblanos on it. Spoon the corn and bean mixture evenly into the poblanos. Pull the sides of the peppers around the filling to close them.
- Place the baking sheet on the grill, close the lid, and cook the peppers for 5 minutes, until the cheese is melted and bubbling. Remove the peppers from the grill and serve immediately.
Notes
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