I want to shout it from the rooftops. I can’t stop eating poblanos!
Today I’m embarrassing myself.
It’s embarrassing how easy these little peppers are. I’m embarrassed to show them to you. Embarrassed to even talk about them because they just… seem… so… simple. And they are.
But some times I find that I gotta share these little simple things that taste so good to me, even if I have the weirdest taste buds ever right now, because things don’t ALways need to be trashed up.
Errr, well, the kinda do. I’d love a world where they do.
I’m not a gigantic fan of traditional stuffed peppers – probably because of the tomato sauce – but I make them for Eddie a few times a year and they are totally one of his all-time favorite things. What I can get behind are these poblanos… mostly because I go crazy over poblanos and just think they taste BETTER than green bell peppers, but also because I stuffed and then smothered them with cheese. And other delicious things like jasmine rice (ugh so good) and black beans and stuff like that. And they make the most perfect side dish OR dinner OR snack, depending on if you’re into that kinda thing.
So we haven’t really had a crazy heat wave yet. Not one of those omg-it’s-so-hot-I-can’t-bear-to-turn-on-the-oven heat wave. Like maybe one or two days at 90 degrees. Which is completely awesome for the people in my life because I have been bratty and complaining. AND it means that I can still turn on the oven and it’s really no biggie.
Plus, I had a good four week run of caprese salad every night where I was like oven? What’s an oven? This was a welcomed change.
Um and can we talk about how I’m going to make these later this week again and grill them? You should probably do that. And let’s add grilled corn! Why not?
6 poblano peppers
1 tablespoon olive oil
1 cup cooked jasmine rice
2/3 cup black beans
2/3 cup freshly grated monterey jack cheese + extra for topping
2/3 cup grape tomatoes, quartered
1/3 cup freshly torn cilantro
4 green onions, sliced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup sour cream
salsa for serving
sliced avocado for serving
Preheat the oven to 425 degrees F. Slice the tops off of the poblano peppers and remove the inner ribs and seeds. Rub the outsides and insides with olive oil and sprinkle with a pinch of salt and pepper.
In a bowl, mix together the rice, beans, cheese, tomatoes, cilantro, green onions and garlic. Add in the salt and pepper. While mixing, I sort of mashed everything together with the beans so it stuck. Stir in the sour cream until combined - helping to hold things together.
Stuff each pepper with the rice and bean mixture. Place them on a parchment paper covered baking sheet. Bake for 25 minutes, then remove and add a few handfuls of cheese on top of the peppers. Bake for 15 minutes more. Serve immediately with salsa and avocado!
I am the person that eats all the cheese off the baking sheet too.