Mike's Backyard BBQ - Grilled Stuffed Poblano Peppers

5:16 PM, Jun 24, 2011   |    comments
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GOLDEN VALLEY, Minn. -- This week's guest for the Backyard BBQ is Scott Reagan from Clearwater.  Scott is grilling up stuffed poblano peppers. Scott says the recipe is great for kids, for vegetarians as a meal, and for meat lovers for a side dish. 

Ingredients:

6 large poblano peppers
2 cans (16 ounces each) low-sodium pinto beans or black beans
3 tablespoons extra-virgin olive oil, plus 1 tablespoon for drizzling
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 jalapeno peppers, seeded and finely chopped (for a hotter filling, leave the seeds in)
1/2 red bell pepper, finely chopped
1/4 fresh cilantro, chopped
1 teaspoon ground cumin
1 to 3 teaspoons of your favorite hot sauce, or more to taste
3 cups (about 12 ounces) pepper Jack, Monterey Jack, or white Cheddar cheese, coarsely grated
Coarse salt (kosher or sea) and freshly ground black pepper
You'll also need:
1 cup wood chips or chunks (preferably mesquite), soaked for 1 hour in water to cover, then drained

1. Cut poblano peppers in half lengthwise, and scrape out the seeds.

2. Drain the beans, place them in a colander, rinse under cold running water, then drain again.

3. Heat 2 tablespoons of the olive oil in a nonstick skillet over medium heat. Add the onion, garlic, jalapenos, red bell pepper, cilantro, and cumin and cook until golden brown, about 4 minutes. Stir in the beans, hot sauce, and 2 cups of the cheese. Taste for seasoning, adding salt, pepper, and/or more hot sauce as necessary. Spoon the bean mixture into the hollowed-out peppers. Sprinkle the remaining cheese on top, dividing it evenly among the peppers. Drizzle the remaining 1 tablespoon of olive oil over the cheese.

4. Set up the grill for indirect grilling and preheat to medium, then toss all of the wood chips or chunks on the coals.

5. When ready to cook, place the peppers in the center of the hot grate, away from the heat. Cover the grill and cook the peppers until they are tender and the cheese is browned and bubbling, 30 to 40 minutes. Use a spatula to transfer the peppers to a platter or plates and serve at once.

(Copyright 2011 by KARE. All Rights Reserved.)

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