Easy BBQ by Glenn Connaughton, Recipes, Vegetables
Spice Up Your Grill Game With Stuffed Poblano Peppers
Fire up the grill for our savory Grilled Stuffed Poblano Peppers, packed with flavor from the smoky poblano peppers, black beans, corn, and cilantro. Recipe by Glenn Connaughton. Read about Glenn here.
Grilled Stuffed Poblano Peppers
Stuffed Poblano Peppers
Poblano peppers are a mild variety of chile pepper popular in Mexico. They are little larger than a bell pepper, and on the spice scale, they are between a bell pepper and an Anaheim chile. Grilling the poblanos makes them slightly sweet and adds a bit of smoky flavor from the charring. If you are concerned about the spiciness of this dish, use bell peppers instead.
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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