Chile Relleno With Beans Recipe
A flavorful roasted pepper stuffed with savory beans, topped with melted cheese and served with a zesty sauce.
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Peppers
Preheat your oven to 400°F (200°C). Roast the poblano peppers on a baking sheet for about 20 minutes, turning occasionally, until the skins are blistered. Remove from the oven and let them cool.
- 2
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent. Stir in minced garlic, cumin powder, chili powder, and salt. Cook for another minute, then add the cooked black beans. Mix well and remove from heat.
- 3
Stuff the Peppers
Once the peppers are cool enough to handle, carefully peel off the blistered skin. Cut a slit down the side of each pepper and remove the seeds. Stuff each pepper with the black bean mixture and sprinkle shredded cheese on top.
- 4
Bake the Peppers
Place the stuffed peppers back on the baking sheet and bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.
- 5
Serve
Remove from the oven, garnish with fresh cilantro, and serve hot.