Grilled Stuffed Poblano Peppers
We used to live in Texas and I have never eaten better southwestern food. I developed this recipe from the famous Reata Restaurant in Fort Worth. They use chicken and some other spices that I cannot tolerate or aren’t accessible in the east. If you’re not vegetarian feel free to add some chopped chicken for more protein. These peppers can be eaten as a main dish or side. The wonderful smokiness from the grill and the sweet creaminess of the cheese and crema make for the perfect southwest combination. Don’t be intimidated by the length of the recipe. It is soooo worth the effort! The beans and stuffing can be made well in advance and refrigerated until you get the grill fired up. Hell, it may even be better to let it marry in all those wonderful spices a little longer anyway.
Grilled Stuffed Poblano Peppers with Avocado Crema
Ingredients
- 2 large poblano peppers
- 2 oz grated smoked gouda or feta
For the Beans
- 1 can black beans, drained 15 oz
- 1/4 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 tsp salt
Stuffing
- 1 cup cooked rice
- 1/2 cup chopped onion
- 1/2 cup fresh jalapeno seeded and minced
- 1 small zucchini chopped
- 1/2 cup chopped bell pepper red is prettiest
- 2 ears of fresh corn cut from the cob or 1 cup frozen
- 1 cup fresh mushrooms chopped
- 2 tbsp fresh cilantro, chopped reserve some for garnish
- 1 tsp cumin
- 1/8 tsp cayenne pepper
- 1/4 tsp smoked paprika
- 1/2 tsp salt and black pepper
- 2 tbsp olive oil
- 2 tbsp fresh cilantro chopped
Avocado Crema
- 1 large avocado
- 1 tbsp olive oil
- 1/2 lime, juiced
- 2 tbsp heavy cream
Instructions
Cook the Beans
- In a small saucepan, add beans and spices and cover with water. Cook on medium low until most liquid is gone. Set aside.
Prepare the Stuffing
- In a large skillet, over medium heat sauté the onion until translucent. Add the peppers, zucchini and corn. Cook for another 5 minutes, add mushrooms, cilantro and spices. Cook until all mushroom liquid is gone. About 10 minutes.
- Stir in the rice and beans and allow to come to room temperature. About 20 minutes.
Prep the Peppers
- Slice the poblanos lengthwise. Scoop out all seeds and membrane. tender.
- Prepare the grill to 350 degrees. Brush peppers with olive oil and grill on both sides for 2-3 minutes or until slightly brown and a bit leaving the stem.
Stuff the Peppers
- After peppers are cool enough to handle, generously spoon the stuffing into the peppers and top with cheese.
Grill or Bake the Peppers at 350 degrees for 20 minutes
Avocado Crema
- Cut avocado in half and remove the pit. Leave skin on. Brush with olive oil and season with lime juice, salt and pepper. Grill, cut side down, for 3 minutes. Do not touch.
- Remove from grill and spoon out meat into a bowl. Use a fork to mush the until soft. Add the cream and beat until creamy. You can use a stick blender. That is my preferred method.
- Smear on the plate and place peppers on top or drizzle the crema over the peppers to serve.
- Garnish with cilantro and finely chopped red bell pepper.
