Total Time
50 minutes
These fully loaded poblano chiles—stuffed with spiced black beans, sautéed kale and red onion, and lots of cheese—take less than an hour to make. And while the finishing combination of blistered, melty pepper Jack cheese and crispy breadcrumbs is tough to beat, the real star is the three-ingredient tomato sauce that’s bright, creamy, and just spicy enough.
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What you’ll need
Box Grater
$12 At Amazon
Rimmed Baking Sheet
$26 At Amazon
Heavy-Duty Aluminum Foil
$12 At Target
Wooden Spoon
$7 At Amazon
Medium Saucepan with Lid
$36.99 At Amazon
Large Skillet
$74 At Amazon
Ingredients
4 servings
4
4
1½
2
1
1
4
1
1½
1
1
¼
8
½
Preparation
Step 1
Heat broiler. Place 4 large poblano chiles, cut in half lengthwise, ribs and seeds removed, on a foil-lined rimmed baking sheet. Drizzle with extra-virgin olive oil and season with kosher salt; toss to coat. Arrange poblanos cut side up on baking sheet and broil until crisp-tender and just starting to brown, about 5 minutes. Set aside.
Step 2
Heat 1 Tbsp. extra-virgin olive oil in a medium saucepan over medium-high. Cook 2 chipotle chiles in adobo, finely chopped, plus 1 Tbsp. adobo sauce, stirring, until fragrant and sizzling, about 30 seconds. Add one 28-oz. can crushed tomatoes and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Bring to a boil, then reduce heat and simmer, stirring occasionally, until slightly thickened, 9–11 minutes. Cover tomato sauce and keep warm over low heat until ready to use.
Step 3
Meanwhile, heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook 1 medium red onion, thinly sliced, stirring occasionally, until softened, 5–7 minutes. Add 4 garlic cloves, thinly sliced, and cook, stirring often, until fragrant, about 1 minute. Add one 15-oz. can black beans, rinsed, 1½ tsp. ground cumin, 1 tsp. ground coriander, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring often, until beans are coated and spices are fragrant, about 2 minutes. Add 1 small bunch curly kale, ribs and stems removed, leaves thinly sliced, and ⅔ cup water. Cook, stirring occasionally and scraping up any browned bits stuck to bottom of pan, until kale is wilted and tender and liquid has cooked off, about 5 minutes. Remove from heat.
Step 4
Add ½ cup tomato sauce, ¼ cup sour cream, and 4 oz. pepper Jack, coarsely grated, to filling mixture in skillet; stir to combine.
Step 5
Toss ½ cup panko and remaining 1 Tbsp. extra-virgin olive oil in a small bowl; season with salt. Divide filling evenly among cavities of reserved poblanos. Top with panko mixture and remaining 4 oz. pepper Jack, coarsely grated. Broil poblanos until browned on top and cheese is melted, about 4 minutes.
Step 6
Remove pan with remaining tomato sauce from heat and whisk in remaining 3 Tbsp. sour cream. Spread sauce on a platter or plates; arrange stuffed poblanos on top.
How would you rate Stuffed Poblanos With Beans and Greens?
Leave a Review
Reviews (1)
Back to TopSo delicious! A little time consuming but it's definitely worth the effort.
Quiche Girl
Wilmington, Delaware
11/9/2023
This is surprisingly delicious. It's a fun and unexpected take on stuffed peppers. I made it today and love it. Definitely will be making it again. BA nailed the amounts and proportions of ingredients. Make it exactly as directed. If you want a bit more heat and smokiness, add one more chipotle pepper. Enjoy!
MatNit
Los Angeles, CA
11/3/2023
I followed the recipe exactly, which I rarely do, but it sounded so good I wanted to give it a fair chance. My guests thought it was fabulous and I thoroughly agree. It is quite spicy, but we all loved it that way. I used exactly 2 chipotle, peppers and 1 tablespoon of the chipotle sauce. I only had enough filling for seven poblano halves, but I found 1/2 per person was plenty. A truly great recipe when you want to impress people.
Marlene’s cuisine
Palm Desert, CA
11/2/2023
Delicious and filling, especially for a vegetarian dish... my hubs did not miss the meat! I was surprised how.good the tomato sauce was with just canned tomatoes, chipotle chiles and salt, delish! Great warmed up the next day as well. This made our favorites list!
LynneW
Anacortes WA
11/1/2023
This took slightly longer to make than expected, but it was plate-lickin' good. One of the best meals I've made recently, vegetarian or not.
Anna Broadway
Anchorage, AK
10/31/2023
Delicious as presented, and also a good template to riff off of. I diced and sauteed some butternut squash and onion for the filling (with beans and chipotle), and put a blend of the Jack, some cotija, and chevre on top. Thanks for the inspiration!
David
Boise
10/31/2023
Delicious! LOVE the crunchy element on top. Flavor bomb-y
Jason Loder
Longmeadow, ma
10/31/2023
Despite spending a lot of time prepping this dish, it was delightfully tasty, and I can see many options for variations including additions such as corn or cooked ground chicken/turkey/beef, zucchini, more beans.......i added some raw jalepnos in addition to the pickled ones, as well as cilantro. I used 5 large poblanos and one anaheim chilie because it was in my fridge. The filling was delicious on both types of peppers. Next time I think I will add a bit more cheese and some more black beans. I served it with poblano rice, for a spicy side! This is a great new addition to my rotation.
Valentina Rossi
Los Angeles, CA
10/30/2023
Delicious. I had to adjust this to make 6 halfs, not 4, and it doesn't 1.5 easily, so doubled the beans, onions, garlic, spices, chipotle but not the tomatoes. Cut twice as much kale, used as much as seemed right. And only had 8 oz Monterey Jack cheese so added 4oz(ish) sharp cheddar. So - delicious and forgiving, you don't need to measure. I had enormous poblanos, and they cooked through perfectly. Everyone who ate these loved them, and while it did make a mess and have a lot of moving parts, it didn't take long once prepped, and could be prepped ahead of time.
RobinFL
South of the south
10/28/2023
I loved this dish, though I did make a lot of changes. Some were based on reviews, some on what I had in the home. * I only used tomato paste. * I only used one pan - I cooked the 'bean group' first, then added the 'adobe group' straight into the beans with tomato paste and water. I did that by eye. * After a few minutes, when that was a good taste and texture, I added the sour cream and cheese. Note: the sour cream makes it quite wet, so you want to add only a little at a time and then to a fairly dry mix. * I baked in raw bell pepper, covered at 350 for 30 minutes. This was great! Next time I would grill the pepper first to get a more smoky flavor there.
Jack Russell Terrier
10/27/2023
Love the recipes, but wonder why your recipes always appear miniscule on my browser, while nothing else does. Just a pain and visually very annoying to click on a link in an email from Bon Appetit, only to have the linked web page appear with text so tiny that I have to stop to zoom in. Wish you would fix this.
mvonalt
NEK, Vermont
10/27/2023
Loved this recipe! Much healthier than chili rellenos. I had enough filling for 6 whole poblanos(halved). I will put this in my rotation.
Maureen
Bayville NJ
10/26/2023
This recipe was just ok. The peppers weren’t cooked through and the tomato flavor felt a bit overwhelming. Not something I was excited to eat the leftovers of.
Dana
Ashton, MD
10/23/2023
This was so delicious. I happened to see a smoked monterrey jack in the cheese display and that definitely added an extra bit of deliciousness. My husband who hates stuffed peppers loved this.
Barb M
NY
10/14/2023
A simple dish but with surprisingly complex flavors. There is much more filling and sauce than for four poblanos, but it will be used creatively. This is likely to become a 'to-go-to' recipe for us. Very satisfying, the adobe chilies come through nicely (but not overpowering) and the panko topping just put the dish over the top.
Anonymous
Southern CA
10/14/2023