Baked Stuffed Poblano Peppers
Description
Perfect with meals and drinks. This zesty Mexican dish is sure to please spice lovers. Appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Peel the jalapeños and remove the seeds. Finely chop the shallots. Peel two garlic cloves; mince 1 clove. Rinse the beans under cold water and pat dry. Halve the poblano chilies lengthwise and remove the seeds. Preheat the oven to 220 degrees.
- 2
Step 2
2. In a blender, blend the tomatoes into a puree, the jalapeño, half an onion, and 2 whole garlic cloves until smooth. Season with salt.
- 3
Step 3
3. Pour the sauce into a baking dish and set aside.
- 4
Step 4
4. In a medium bowl, mix black beans, flour, 1/2 cup grated cheese, remaining onion, minced garlic, cumin, and 3/4 cup water. Season with salt and pepper.
- 5
Step 5
5. Divide the filling evenly among the 4 poblano chilies.
- 6
Step 6
6. Place the poblano chilies in the baking dish with the sauce. Sprinkle the remaining 1/2 cup of cheese on top.
- 7
Step 7
7. Cover the dish with aluminum foil. Bake the chili in the oven for about 45 minutes.
- 8
Step 8
8. Remove the foil and continue baking until the sauce thickens and the cheese turns golden, 10 to 15 minutes. Then remove from the oven and let cool for 10 minutes before serving.