Stuffed Poblanos With Black Beans and Cheese Recipe

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Stuffed Poblanos With Black Beans and Cheese
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Ingredients
13
Count
Nutrition
687
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Place rice in a colander or a fine mesh strainer and rinse under cold running water until the water runs clear. Combine rice, water, and 3/4 teaspoon of the salt in a medium saucepan and bring to a boil over high heat. Cover the pan and reduce heat to low; cook until water has been completely absorbed, about 10 minutes (rice will be slightly undercooked). Remove the lid and set the pan aside to let rice cool.
  2. To prepare peppers for stuffing, use a paring knife to cut a wide circle around each stem (like when carving a jack-o’-lantern), so you end up with a cap that can be replaced once you’ve stuffed the peppers. Be careful not to puncture or rip the peppers. Clean any seeds and membranes from the cap and from the interior of each pepper; set aside.
  3. Place beans in a large mixing bowl. Using a potato masher or the back of a fork, lightly mash them (some whole beans will remain). Stir cumin, sour cream, Cotija, cilantro, tomatoes, green onions, pepper, chorizo (if using) and remaining salt into mashed beans and mix until evenly combined. Gently mix in cooled rice. Taste mixture and, if necessary, season with salt and freshly ground black pepper. (Note that the filling should be quite salty to compensate for there being no salt on the peppers.).
  4. Divide rice mixture into 6 equal portions. Stuff each pepper with the filling and replace each cap, pressing caps into the stuffing so the peppers remain closed while on the grill; set aside until ready to cook. (If you’re stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them. Let peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly.).
  5. Heat a charcoal or gas grill to medium heat (about 350°). Once the grill is heated, place stuffed peppers on their sides and close the lid. Roll each pepper a quarter turn every 7 minutes or so to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes. If serving as a side dish, slice peppers in half lengthwise and place over prepared red sauce , if desired.
  6. Optional Red Sauce: In a small sauce pan add 1 chopped tomato, 1 tablespoon of cilantro, 3 pinches kosher salt, 1 pinch black pepper, 1 T white wine vinegar, 1/4 cup water and 1/2 teaspoon sugar. Bring to a boil for about 4 to 5 minutes. Next seed and chop 1 medium red bell pepper. Lastly, add the heated tomato mixture and the raw red pepper to a blender and pureed until smooth. Salt and pepper to taste. Pour on the bottom of the plate and place stuffed poblano on top.
  7. Note: How to microwave basmatic rice: Place 1 cup rice and 2 cups water in a microwave safe round 2 quart bowl with lid. Cook covered on high for 5 minutes. Reduce power setting to 50% and cook an additional 15 minutes. Let sit a few minutes, then remove lid and fluff with fork.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 686.91 Kcal (2876 kJ)
Calories from fat 425.34 Kcal
% Daily Value*
Total Fat 47.26g 73%
Cholesterol 126.62mg 42%
Sodium 3300.61mg 138%
Potassium 342.99mg 7%
Total Carbs 34.98g 12%
Sugars 2.35g 9%
Dietary Fiber 5.08g 20%
Protein 34.18g 68%
Vitamin C 7.9mg 13%
Vitamin A 0.9mg 32%
Iron 16.7mg 93%
Calcium 640.7mg 64%
Amount Per 100 g
Calories 272.43 Kcal (1141 kJ)
Calories from fat 168.69 Kcal
% Daily Value*
Total Fat 18.74g 73%
Cholesterol 50.22mg 42%
Sodium 1309.01mg 138%
Potassium 136.03mg 7%
Total Carbs 13.87g 12%
Sugars 0.93g 9%
Dietary Fiber 2.02g 20%
Protein 13.55g 68%
Vitamin C 3.2mg 13%
Vitamin A 0.4mg 32%
Iron 6.6mg 93%
Calcium 254.1mg 64%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.9
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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