Beer Bean-Stuffed Poblano Peppers
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.5 out of 5 stars
(150)
Ingredients
4 servings
- 4 large poblano peppers
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1/2 cup beer (preferably a light beer)
- Salt and freshly ground black pepper, to taste
- 1 cup crumbled feta cheese
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
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Preparation
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Slice the poblano peppers in half lengthwise and remove the seeds and membranes. Arrange them cut side up in a baking dish.
Step 3
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
Step 4
Stir in the cumin, chili powder, and oregano, cooking for an additional minute until fragrant.
Step 5
Add the black beans, pinto beans, and beer to the skillet. Season with salt and pepper.
Step 6
Simmer the mixture for about 10 minutes until the liquid has reduced and the beans are heated through.
Step 7
Spoon the bean mixture into the prepared poblano peppers, filling them generously.
Step 8
Top with crumbled feta cheese.
Step 9
Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is golden.
Step 10
Garnish with chopped cilantro and serve with lime wedges.
Step 11
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Chef's notes
For a spicier version, add a diced jalapeño to the bean mixture.
These stuffed peppers can be prepared a day ahead and baked before serving.
