7 years ago

Grilled Stuffed Poblanos

Ready for some Mexican comfort food? This tasty meatless meal combines fresh flavors and spicy poblanos with delicious baked beans.


  • 1 can (28 ounces) baked beans, drained
  • 6 large poblano peppers
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 jalapeños, seeded and chopped
  • ½ red bell pepper, finely chopped
  • ½ cup chopped fresh cilantro
  • 1 teaspoon cumin
  • 1½ teaspoons hot sauce
  • 12 ounces Pepper Jack or Monterey Jack cheese, coarsely grated
  • Salt and freshly ground black pepper to taste


  1. Cut poblano peppers in half lengthwise to create a boat for filling; scrape out seeds.
  2. Heat olive oil in a nonstick skillet. Add onion, garlic, jalapeños, red bell pepper, cilantro and cumin and cook over medium heat until golden brown, about 4 minutes.
  3. Remove pan from heat and stir in baked beans, hot sauce and 8 ounces cheese. Add salt and pepper to taste. Spoon the mixture into the hollowed poblanos and sprinkle with remaining cheese.
  4. Heat grill to medium. Arrange poblanos on grill away from heat. Cook until peppers are tender and cheese is browned and bubbling, 30-40 minutes. Remove from grill and serve immediately.

Recipe source: Bush’s Beans