(stuffed with corn, sweet potato & black beans)
Poblano peppers are the mildest of all chile peppers, and they have a smoky, bold flavor that is unlike any other. One of the best things about poblanos is that their shape makes them a perfect option for stuffing with other ingredients. These stuffed peppers are a delicious vegetarian option using sweet potato, sweet corn, and protein-packed beans!
- 3-5 poblano peppers (peeled, seeds removed)
- 1 ear of corn (kernels removed)
- 1 medium sweet potato (peeled, cubed)
- 1/2 sweet onion (finely diced)
- 1 large or 2 small cloves of garlic (diced)
- 1/2 can of black beans (drained, rinsed)
- 1/2 tsp of cumin
- 1 tsp of paprika
- salt & pepper to taste
- olive oil
- shredded cheese of your choice
1) To peel the poblanos, char them on all sides by placing them on either a stove flame or a hot grill. With tongs, turn to blacken as much of the poblanos as possible, about 2-3 minutes on each side. Once charred, put the peppers in a bowl or baking dish and cover with aluminum foil, allowing their heat to steam them for about 5 minutes. With your fingers, gently peel back the skin and charred parts, revealing a bright green underneath.
2) Using a small knife, cut the peppers in half lengthwise. Gently remove the seeds with your fingers and trim any extra stem inside.
3) Preheat your oven to 350 degrees. In a large pan, heat about 2 tbsp of olive oil on medium-high and begin sauteing your onions until they become fragrant, about 2 minutes. Add in the garlic and sweet potatoes and saute for another 5 minutes. Add the corn, beans, and spices and cook for about 5-7 minutes, or until the sweet potatoes start to become tender.
4) With a spoon, fill the peppers generously with the stuffing. Top with your choice of cheese. Bake for about 30-35 minutes, or until the cheese has melted and begun to brown.