Ingredients and Weight: - 12 poblano peppers (1 pound) - 1 (16-ounce) can black beans, rinsed and drained - 1 (15-ounce) can corn, drained - 1 (10-ounce) can diced tomatoes and green chilies, undrained - 1 cup shredded cheddar cheese - 1 cup shredded Monterey Jack cheese - 1/2 cup chopped onion - 1/4 cup chopped cilantro - 1 teaspoon chili powder - 1/2 teaspoon ground cumin - 1/4 teaspoon salt - 1/4 teaspoon black pepper
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cooking Difficulty Level: 2
Preparation Method Steps: 1. Preheat oven to 350°F (175°C). 2. Roast the poblano peppers on a baking sheet in the preheated oven for 20-25 minutes, or until the skins are blistered and charred. 3. Remove the peppers from the oven and let cool. 4. Cut the peppers in half lengthwise and remove the seeds and veins. 5. In a large bowl, combine the black beans, corn, tomatoes and green chilies, cheddar cheese, Monterey Jack cheese, onion, cilantro, chili powder, cumin, salt, and black pepper. 6. Stuff the roasted poblano peppers with the filling. 7. Place the stuffed peppers in a baking dish and bake for 15-20 minutes, or until the cheese is melted and bubbly.
Nutritional Information: (per serving) - Calories: 250 - Protein: 14 grams - Fat: 12 grams - Carbohydrates: 25 grams - Fiber: 6 grams
Dish Characteristics: - Savory, cheesy, and slightly spicy - Perfect for a quick and easy weeknight meal - Can be made ahead of time and reheated later
User Comments: - "This is the best way to make chile rellenos! The filling is flavorful and the peppers are roasted to perfection." - "I love that I can make this in advance and just pop it in the oven when I'm ready to eat." - "This is a great way to use up leftover vegetables. I added some zucchini and bell peppers to my filling."
Special Precautions and Tips: - If you can't find poblano peppers, you can substitute Anaheim or bell peppers. - Be careful when handling the poblano peppers, as they can be spicy. Wear gloves if necessary. - To make the filling ahead of time, simply assemble it in a bowl and cover it with plastic wrap. Refrigerate for up to 24 hours. When ready to cook, fill the peppers and bake as directed.