Grilled Beef and Bean Stuffed Poblano Chile Peppers

By prairiemama

Oxmoor House Healthy Eating Collection, Oxmoor House

2004

Ingredients

• 4 large poblano chile peppers
• 1/2 pound extra-lean ground beef
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 1 (15-ounce) can black beans, rinsed and drained
• 1/2 cup picante sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped fresh cilantro
• 1/2 cup (2 ounces) crumbled queso fresco or Monterey Jack cheese
• Cooking spray

Details

Servings 1
Preparation time 10mins
Cooking time 34mins
Adapted from myrecipes.com

Preparation

Step 1

Preheat broiler.

Cut a lengthwise slit in one side of each pepper; discard seeds and membranes. Place peppers on a paper towel in microwave oven. Microwave at HIGH 3 minutes or until peppers are hot and beginning to soften. Set aside to cool.

Cook beef, onion, and garlic in a large nonstick skillet over medium-high heat until browned; stir to crumble. Drain well; return meat mixture to pan.

Add beans and next 3 ingredients to pan; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; stir in cilantro.

Open peppers; fill with bean mixture, and top with cheese.

Place peppers on a broiler pan coated with cooking spray. Broil 6 minutes or until peppers are tender and cheese melts.