Stuffed Poblanos with Black Beans and Cheese Recipe
"Like a super veggie burrito, these stuffed peppers are loaded with rice, black beans, sour cream, cheese, tomatoes, and cilantro, then grilled until the peppers are charred and tender. Serve them as a vegetarian main course or as a starter—all you need to pair them with is a cold beer. What to buy: Look for poblano peppers that are all about the same size; cooking time and portions will be more consistent that way. Cotija is a crumbly Mexican cheese that can be found in Latin markets and many grocery stores. Game plan: You can stuff the peppers up to 4 hours ahead. Take them out of the fridge 30 minutes before grilling to let them come to room temperature...."
INGREDIENTS
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1 cup basmati rice
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1 1/2 cups water
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1 tablespoon plus 3/4 teaspoon kosher salt
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6 poblano peppers
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1 cup black beans
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1 cup tomatoes
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2/3 cup scallions
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3/4 cup Cotija cheese
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3/4 cup sour cream
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1/2 cup cilantro
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1 teaspoon cumin seeds
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1/2 teaspoon black pepper
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