Fiery Stuffed Poblanos ala ~DKBB~
(original recipe by Amber Massey in Feb./Mar. 2018 edition of Taste of Home magazine)
1 can (15 oz.) black beans, rinsed and drained
1 medium zucchini, chopped
1 small red onion, chopped
4 cloves garlic, minced
1 can (15.25 oz.) whole kernel corn, drained
1 can (14.5 oz.) fire-roasted diced tomatoes, undrained
1 cup cooked brown rice
1 Tbsp. cumin
1 to 1½ tsp. turmeric
1 to 1½ tsp. ground ancho (or chipotle) chili pepper
¼ tsp. each salt and pepper
½ cup crumbled Mexican cheese
½ cup shredded pepper jack cheese
3 green onions, chopped
½ cup sour cream
- Broil peppers 3 inches from heat until skins blister, about 5 minutes. With tongs, rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
- Meanwhile, coarsely mash the beans; set aside. In a large nonstick skillet coated with cooking spray, sauté the zucchini and onion until tender. Add garlic and cook 1 minute longer. Add corn, tomatoes, rice, seasonings, and beans and heat thoroughly. Remove from heat, add crumbled Mexican cheese. Set aside.
- Preheat oven to 375° F. Peel charred skins from poblanos; discard skins. Cut a slit lengthwise in each pepper, leaving stem intact; remove and discard membranes and seeds. Spoon 2/3 cup filling into each pepper.
- Place peppers in a 13x9 inch baking dish coated with cooking spray. Bake until heated through, 18-22 minutes, sprinkling with green onions and pepper jack cheese during the last 5 minutes of baking.
- Serve with sour cream, if desired.