Stuffed Poblanos with Black Beans and Cheese
- 1 c uncooked white long-grain rice
1½ c water
3¾ t sea salt, divided
- 6 medium poblano peppers, tops cut off
- 1 c cooked black beans
- 1 t toasted cumin seeds
- ¾ c sour cream
- ¾ c crumbled Cotija cheese (about 4 oz)
- ½ c chopped cilantro (about 1/2 bunch)
- 1 c chopped fresh tomatoes (about 2 small tomatoes)
⅔ c chopped green onions (about 1/2 bunch)
- 1 jalapeno, finely chopped
- ½ t fresh ground black pepper
- Place rice in a colander or a fine mesh strainer and rinse under cold running water until water runs clear.
Combine rice, water, and ¾ t of the salt in a medium saucepan. Bring up to a boil over high heat. Cover pan and reduce heat to low. Cook until water is absorbed, about 10 min. (Rice will be slightly undercooked.) Remove lid and set the pan aside to let rice cool.
- Place beans in a large mixing bowl. Using a potato masher or the back of fork, lightly mash (some whole beans will remain). Stir cumin, sour cream, Cotija, cilantro, tomatoes, green onions, jalapeño, pepper, and remaining salt into mashed beans. Mix until combined. Gently mix in cooled rice. Season to taste with salt and fresh ground black pepper.
- Stuff each pepper with filling and replace caps, securing with a toothpick.
- Preheat Bravo to 400°F. Place stuffed peppers on their sides on baking pan. Cook until skins are charred and the flesh is soft, about 30 min. Remove and serve.