Spicy Salsa and Bean-Stuffed Poblano Peppers
Recipe GLPR9839483eb92b7b
Roasted poblano peppers filled with a savory mixture of seasoned pinto beans, fresh vegetables, and zesty lime juice, topped with melted queso fresco. This vegetarian dish combines smoky poblano peppers with a hearty bean filling and fresh salsa for a satisfying Mexican-inspired main or side dish.
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Ingredients
1 (15-ounce) can pinto beans, drained and rinsed
½ tablespoon olive oil
2 cloves garlic, chopped
¼ red onion, diced
¼–½ teaspoon kosher salt, divided
½ red bell pepper, diced
2 tablespoon Juice of 1 lime, about 2 tablespoons
¼ cup medium chunky salsa
6 ounces crumbled queso fresco, divided
4 poblano peppers
½ tablespoon grapeseed or canola oil, for brushing
Directions
Preheat your oven to 425°F. Using a sharp knife, carefully slice each poblano pepper lengthwise down the center. With a small spoon or your fingers, gently remove the seeds and white membranes from the interior of each pepper. Place the cleaned peppers skin-side up on a lightly oiled baking sheet and set aside.
Heat the olive oil in a large skillet over medium heat until shimmering.
Add the chopped garlic and cook for about 30 seconds, stirring constantly, until fragrant. Add the diced red onion along with a pinch of the salt, and continue cooking for 2–3 minutes, stirring occasionally, until the onion becomes translucent and soft.
Stir in the diced red bell pepper and fresh lime juice. Cook for another 3 minutes, stirring gently, until the pepper softens.
Pour the drained pinto beans and salsa into the skillet. Stir constantly and cook for about 1 minute until the filling is well combined and heated through. Taste the mixture and adjust the salt as needed.
Remove the skillet from the heat. Stir in 4 ounces of the crumbled queso fresco until evenly incorporated into the bean mixture.
Divide the warm bean and cheese filling evenly among the four prepared poblano peppers, spooning the mixture into the cavity of each pepper.
Lightly brush the outside of each stuffed pepper with the grapeseed or canola oil. Sprinkle the remaining 2 ounces of queso fresco evenly over the top of each pepper.
Place the baking sheet in the preheated oven and bake for 20–25 minutes, until the poblano peppers are tender and the cheese topping is melted, golden brown, and bubbling. Remove from the oven and serve warm.
