I was at the Farmers Market earlier today and saw these gleaming Poblanos piled high. I knew just the thing to make and bought them .
I made Stuffed Poblanos baked till scrumptious.
You will need:
1 cup uncooked basmati rice
1 ½ cups water 4 large poblano peppers
1 tsp Oil
1 cup cooked black beans
1/4 cup yellow corn
1 clove garlic, minced
1 tsp cumin seeds
1 fresh Jalapeno, chopped
¾ cup Sour cream
¾ cup crumbled Cotija cheese (about 4 oz)
½ cup chopped cilantro
2 Tomatoes chopped
Salt and pepper to taste
Note: If you can't find Cotija, use grated Parmesan which is similar in taste
Wash Basmati rice, and cook with water until done. Set aside to cool.
Prepare poblanos for filling. Wash and dry the poblanos with a paper towel. Cut around the stems using a paring knife and give it a little twist. The stem should come off with the seeds as shown below.
Trim the seeds and save the stems, they are the little caps for your stuffed poblanos.
Heat oil in a pan. Add the cumin seeds and minced garlic and sauté for a few seconds. Then add the chopped jalapeno and black beans. Cook for a few minutes. Season with salt and pepper.
Preheat oven to 350F. Line a baking sheet with foil. In a large bowl, combine the cooked cooled rice, black bean mixture, sour cream, cilantro, chopped tomatoes and the cotija cheese. Add more salt and pepper if necessary.
Fill the peppers and place the stems on top. Place the four filled poblanos on the baking sheet and bake in oven for 25-30 minutes and then broil for 5 minutes. The poblanos will look blistered and wrinkly. Serve while still hot.
If you have leftover rice, use it in a burrito or eat it the way it is. ;)