Stuffed Poblano Peppers Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">8 large poblano peppers</li><li class="ingredients-single-item">200g monterey jack cheese, grated (plus 50g extra for topping)</li><li class="ingredients-single-item">100g cotija cheese, crumbled (or feta cheese)</li><li class="ingredients-single-item">1 400g can black beans, drained and rinsed</li><li class="ingredients-single-item">200g corn kernels (fresh or frozen)</li><li class="ingredients-single-item">1 medium red onion, finely diced</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">1/2 tsp ground coriander</li><li class="ingredients-single-item">1 lime, juiced</li><li class="ingredients-single-item">30g fresh cilantro, chopped</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">Salt and pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking dish (approximately 33cm x 23cm)</li><li class="equipment-single-item">Gas burner or grill (for charring peppers)</li><li class="equipment-single-item">Tongs</li><li class="equipment-single-item">Plastic bag or bowl with cover</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C. Position a rack in the middle of the oven. While the oven is heating, prepare the poblanos by charring their outer skins, which will add a delicious smoky flavor and make the peppers more pliable.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Using tongs, hold each poblano pepper over an open gas flame, turning frequently until the skin blisters and chars all over, about 3-5 minutes per pepper. (If you don't have a gas stove, place peppers on a baking sheet under a broiler set to high, turning occasionally until charred on all sides.) The charring process loosens the skin and adds essential smoky flavor to the peppers.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the charred peppers in a plastic bag or in a bowl covered with plastic wrap. Seal and let them steam for 10-15 minutes. This step is crucial as the steam helps separate the skin from the flesh of the peppers, making them easier to peel.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the peppers are steaming, prepare your filling. Heat the olive oil in a large pan over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and continue cooking for another 1 minute until fragrant.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the corn kernels to the pan and cook for 3-4 minutes until slightly golden. Stir in the drained black beans, cumin, oregano, smoked paprika, and ground coriander. Cook for another 2-3 minutes to allow the flavors to meld together. Remove from heat and let cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the mixture to a large bowl and add the grated monterey jack cheese (reserving the extra for topping), cotija cheese, lime juice, and chopped cilantro. Mix well to combine and season with salt and pepper to taste. The warm mixture will slightly melt the cheese, creating a cohesive filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the peppers from the bag or bowl. Gently peel away the charred skin, being careful not to tear the flesh. Make a lengthwise slit down one side of each pepper and carefully remove the seeds and membranes. Leave the stems intact to help the peppers hold their shape during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Fill each pepper generously with the cheese and bean mixture. Don't be afraid to really stuff them full, as the filling will compact during baking. Place the stuffed peppers in a baking dish, slit-side up.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Sprinkle the remaining monterey jack cheese over the top of the peppers. Cover the baking dish with aluminum foil, ensuring it doesn't touch the peppers or cheese.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake covered for 15 minutes at 190°C. Then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and starting to brown in spots. This two-stage baking process ensures the peppers are heated through without drying out.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Let the stuffed peppers rest for 5 minutes before serving. This brief resting time allows the flavors to settle and makes them easier to handle. Serve warm, garnished with additional fresh cilantro and lime wedges if desired. The poblanos should be tender but still hold their shape when served.</li></ol>