Lunch: Grilled Bean and Cheese Stuffed Poblanos Recipe | MyRecipes

Recipe by Katie Barreira The cheesy filling becomes extra gooey and melty as the peppers grill. Unlike with a lot of stuffed peppers, you don't need to roast these before stuffing. Poblanos are fairly mild, especially with the seeds removed. For even les

Ingredients

1 cup fresh or frozen corn kernels
2/3 cup chopped celery
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3.5 ounces shredded cheddar cheese (about 3/4 cup)
1 (15-ounce) can unsalted pinto beans, rinsed and drained
8 medium poblano peppers or Anaheim chiles (about 2 pounds)
1 tablespoon canola oil
4 lime wedges

Instructions

Preheat grill to high heat.
Combine first 6 ingredients in a medium bowl. Remove tops from poblanos; reserve tops. Scoop out seeds; discard. Place about 1/2 cup bean mixture in each pepper. Replace pepper tops; secure each with a 4-inch skewer. Brush peppers evenly with oil. Place peppers on grill rack; grill 12 minutes or until lightly charred, turning once after 6 minutes. Place stuffed peppers on a platter; remove skewers. Serve stuffed peppers with lime wedges.

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