4 poblano peppers
1 can of black beans (or approx 2 C of your fresh-cooked black beans)
1 C cooked rice (basmati is nice)
1 C red onion, minced
3 cloves garlic, chopped
1/2 Tbs cumin
2 bay leaves
1/2 C. Cotija cheese (you could substitute feta & use a little less)
Salt & Pepper to taste
Things to add if you like them:
Chopped cilantro
Grated cheese (cheddar, jack, asadero, queso quesadilla, etc.)
Lime juice
Saute onions with bay leaves and cumin. Add garlic when onions are translucent. Add black beans, reduce heat, & cook covered until beans are flavorful with onions etc.
Mash beans with a potato masher, leaving some whole. Transfer to a bowl & stir in rice, crumbled cotija, cilantro if you like, juice of 1/2 lime, and salt & pepper.
Cut stem ends of poblanos to make a "cap" that you can fit back into the pepper after stuffing. Remove the seeds from underneath the cap. Stuff the peppers & cap them.
Grill over indirect heat, or over low flame on a gasser, turning every six minutes or so. When peppers are soft, nicely charred, and filling is hot, they're done.
You could do these on the WSM, I think, with the water pan out, and they'd come out nicely.
The recipe is flexible; you could easily add ground meat, for example. Poblanos are a little bit spicy, and the filling needs to be well-seasoned to stand up to the peppers.
1 can of black beans (or approx 2 C of your fresh-cooked black beans)
1 C cooked rice (basmati is nice)
1 C red onion, minced
3 cloves garlic, chopped
1/2 Tbs cumin
2 bay leaves
1/2 C. Cotija cheese (you could substitute feta & use a little less)
Salt & Pepper to taste
Things to add if you like them:
Chopped cilantro
Grated cheese (cheddar, jack, asadero, queso quesadilla, etc.)
Lime juice
Saute onions with bay leaves and cumin. Add garlic when onions are translucent. Add black beans, reduce heat, & cook covered until beans are flavorful with onions etc.
Mash beans with a potato masher, leaving some whole. Transfer to a bowl & stir in rice, crumbled cotija, cilantro if you like, juice of 1/2 lime, and salt & pepper.
Cut stem ends of poblanos to make a "cap" that you can fit back into the pepper after stuffing. Remove the seeds from underneath the cap. Stuff the peppers & cap them.
Grill over indirect heat, or over low flame on a gasser, turning every six minutes or so. When peppers are soft, nicely charred, and filling is hot, they're done.
You could do these on the WSM, I think, with the water pan out, and they'd come out nicely.
The recipe is flexible; you could easily add ground meat, for example. Poblanos are a little bit spicy, and the filling needs to be well-seasoned to stand up to the peppers.