Grilled Bean and Cheese Stuffed Poblanos Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Katie Barreira
The cheesy filling becomes extra gooey and melty as the peppers grill. Unlike with a lot of stuffed peppers, you don't need to roast these before stuffing. Poblanos are fairly mild, especially with the seeds removed. For even les
Ingredients
- 1 cup fresh or frozen corn kernels
- 2/3 cup chopped celery
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3.5 ounces shredded cheddar cheese (about 3/4 cup)
- 1 (15-ounce) can unsalted pinto beans, rinsed and drained
- 8 medium poblano peppers or Anaheim chiles (about 2 pounds)
- 1 tablespoon canola oil
- 4 lime wedges
Instructions
- Preheat grill to high heat.
- Combine first 6 ingredients in a medium bowl. Remove tops from poblanos; reserve tops. Scoop out seeds; discard. Place about 1/2 cup bean mixture in each pepper. Replace pepper tops; secure each with a 4-inch skewer. Brush peppers evenly with oil. Place peppers on grill rack; grill 12 minutes or until lightly charred, turning once after 6 minutes. Place stuffed peppers on a platter; remove skewers. Serve stuffed peppers with lime wedges.
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