Grilled Stuffed Poblano Peppers with Avocado Crema
Fire up the grill for tasty peppers stuffed with beans and rice and a creamy avocado sauce. Can be done in the oven and just as good!
Prep Time 45 minutes mins
Cook Time 30 minutes mins
Course Side Dish
Cuisine Mexican
- 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
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.
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.
Keyword avocado crema, grilled avocado, grilled pepper, poblano, poblano pepper, rice and beans