Do you want to know the absolute worst part of being a food blogger?
I hope you said yes; I’m going to assume you said yes.
The WORST part of food blogging is that you almost never have the time to make a recipe more than once or twice.
Think about it– you spend all this time coming up with something delicious, adjusting it until it sends your tastebuds on a utopic journey of awesomeness, until you’re so proud of it that you can’t wait to share it with the world (or at least the worldwide web), and then you pretty much never make it again because you’re the “kill two birds with one stone” type and can’t bring yourself to cook anything that takes more than 10 minutes unless it can also be featured on the blog. Seriously, it’s a lot of cooking.
And you can’t feature something on the blog twice. Or can you?
I bet you know where this is going.
I made Mexican Stuffed Peppers a little over a year ago, but they didn’t really take off because at the time my photography skillz (yes, skillz with a “z”) were… well… lacking. As time has gone on, I’ve nailed down my photography style a bit more, and I’ve also grown as a cook. So why not make them again with some tweaks to make them tastier and more appealing?
This time, I added in some black beans and corn for a little more flavor and difference in textures, and I peeled off the skins of the peppers because nobody wants to get those stuck in between their teeth. Yes, I’m speaking from experience.
The first time I made Mexican Stuffed Peppers, I got a huge piece of pepper skin stuck right between my front teeth and didn’t notice it until I was almost ready for bed– after running errands and smiling at people in public, of course. Very embarrassing, so no more pepper skins for us.
These peppers are smoky, a bit spicy, and, of course, cheesy. (Because what’s a stuffed pepper worth if there’s no melted cheese involved?) My family loves them, I love them, and it’s going to be hard to convince myself that I can’t get away with featuring them on the blog 3 times!
Give them a try and see for yourself why I just had to make them again.Print
- 5 large poblano peppers
- 1 small red onion, minced
- 4 cloves garlic, minced
- 2 teaspoons canola oil
- 1 pound raw Mexican-style chorizo, removed from casings
- 1 cup cooked rice (I used brown rice)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (6 oz) can corn, drained and rinsed
- 1 medium roma tomato, diced
- 3 tablespoons tomato paste
- ⅓ cup fresh cilantro, finely chopped, plus more to garnish
- 1 tsp dried oregano
- ½ tsp of cumin
- ⅓ cup sour cream
- 3/4–1 cup jack cheese, shredded
- ¼ cup cotija cheese, grated
- Kosher salt and black pepper, to taste
- Line a rimmed baking sheet with foil and place the peppers on top. Roast them under the broiler until the skin becomes blackened and bubbly, turning every few minutes to char evenly, about 8-10 minutes. After the peppers have roasted, carefully transfer them to a large bowl and cover the bowl with plastic wrap. Let the peppers sit for 20 minutes to cool.
- While you wait for the peppers to cool, heat oil in a large skillet over medium-high heat. Saute the chorizo for about 5 minutes, gently breaking it up with a wooden spoon. Stir in the onions, black beans, and garlic. Cook for 2-3 more minutes. Then, mix in the tomato paste, oregano, and cumin. Transfer to a large bowl.
- Add rice, tomatoes, sour cream, cilantro, cotija cheese, and 1/2 cup of the jack cheese to the bowl with the meat mixture and mix until combined. Season with salt and pepper to taste.
- Carefully peel the skins off of the roasted peppers, and then slice the peppers lengthwise on one side to create a slit. Gently remove the seeds, and then spoon the mixture into the cavities of the split poblanos and place them on a baking sheet, split side up. Pull the pepper up around the filling and press gently to help it keep its shape. If necessary, use a toothpick to hold the peppers together near the bottom. Top with remaining cheese.
- Put peppers back under the broiler for 2-3 minutes, or until cheese is completely melted. Sprinkle with additional cilantro and serve.
- Prep Time: 30 mins
- Cook Time: 20 mins