Beer Bean-Stuffed Poblano Peppers
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Cookie and Kate · by Cookie and Kate★ 4.5

Beer Bean-Stuffed Poblano Peppers

NUTRITION · PER SERVING95M COOK
CAL 37%·PRO 61%
CARBS 100G54% OF CAL
13G FIBER0G ADDED0G INTRINSIC43G OTHER44G TOTAL SUGAR
FAT 22G27% OF CAL
10G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted poblano peppers stuffed with a spiced black bean mixture, beer, and cheese. A hearty, flavorful vegetarian main with southwestern flavors and a touch of cinnamon.

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Nutrition & ingredients

Ingredients

serves 4
  • 1/2 pound dried black beans, picked over and rinsed (or 2 cans of cooked beans*; you’ll need about 4 cups, cooked)
  • 1 teaspoon olive oil
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 12 ounces Mexican beer (I used Tecate, Sara recommends a darker beer like Negra Modelo)
  • 1 canned chipotle chile in adobo, chopped (1 pepper, not the whole can!), or 1/2 teaspoon chipotle chile powder
  • scant 1/2 teaspoon ground cinnamon
  • sea salt
  • 6 poblano chiles
  • 1 cup crumbled cotija or feta cheese (I couldn’t find cotija, so I used feta)
  • 1 cup shredded Jack cheese
  • juice of 1/2 lime
  • 1 cup cherry tomatoes, chopped
  • 1 tablespoon olive oil
  • 1/2 cup chopped fresh cilantro
PREP
20M
SODIUM
946MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.