- 2 medium poblano peppers
- 4 oz cream cheese
- 1 15 oz can pinto beans drained and rinsed
- 2 oz feta
- 2 green onions thinly sliced
- 1/2 cup shredded white cheddar cheese
- 1/4 cup chopped red bell pepper
- Torn cilantro for garnish
- Salt and pepper to taste
To the regular, every day meat eater, it may be a little too easy to scoff at vegetarian renditions of popular dishes. Well let us be the first to tell you, Baked Poblano Peppers with White Cheddar & Pinto Beans are no joke. Mild succulent poblano peppers, stuffed with a rich and cheesy filling, showered with fresh cilantro and crisp green scallions. Paired with mashed pinto beans.
So, you won’t be missing out on protein. Trying to impress that special someone? Or maybe you want to bring something to the company pot luck that will truly stand out? Search no further! This dish is guaranteed to create satisfied bellies. You’ll be the talk of the office! If you have a busy schedule, we're sure that simplicity is highly sought after within any recipe. That’s the beauty of these perfect peppers. Using basic ingredients, and following simple instructions, you can create a professional, top-tier quality dish, within the confines of your own kitchen. With a prep/cook time of 25-30 minutes, this is the perfect meal to create at a moment's notice.
- Begin by preheating the oven to 425º(F) Slice your poblano peppers in half (longways), carefully removing all the seeds. On a single layer, non-stick baking sheet layout your peppers. Be sure to space them out evenly, placing them with the inside facing up.
- Now, using a food processor (or a blender will work as well), combine the pinto beans, feta cheese, and cream cheese. Blend these together until you achieve a smooth, rich consistency. Next, mix in the chopped bell peppers, a ¼ cup of the shredded white cheddar cheese, and green scallions. Mix these in by hand. Once everything is folded in, your filling is complete and ready to go.
- Using a spoon, scoop your filling into the open pepper halves. It’s okay to be generous with the filling, but be careful not to over stuff. Go ahead and sprinkle the rest of the cheddar onto your stuffed peppers. (If you feel like splurging, go ahead and add some extra cheese).
- By now your oven should be pre-heated, so throw these plump poblanos in, and bake until the cheese turns a nice golden brown. This usually takes between 15 and 18 minutes.
- While they bake, you can chop your cilantro. When ready, remove from oven to season with black pepper, and a healthy helping of cilantro. Let cool for about 10 minutes, and your precious peppers are ready to serve!
And just like that, another culinary creation is added to your arsenal of delectable baked goods. Be warned, once your friends and family realize what kind of delicious creations you can cook, they may never leave you alone again!