Gluten-free Bouillon & Seasoning

Recipes: Pinto Bean & Pepper Jack Stuffed Poblano Peppers by Meg from Beard + Bonnet (Serves: 6)

Thanks to: Meg van der Kruik

Meg Beard and BonnetIf you’re looking for a remix to the timeless stuffed pepper, then you’ve come to the right place. Meg from Beard + Bonnet brings a Mexican spin with a Pinto Bean and Pepper Jack Poblano Pepper, which uses Massel’s Concentrated Liquid Stock, 7’s bouillon cubes AND seasoning! With a medley of spices and garnishes at her disposal, Meg hits a home run with this creative dish. Give it a try!

The Recipe

Ingredients

Method

  1. Preheat the oven to 400°F.

Make the sauce:

  1. In a blender or food processor fitted with the S-blade, combine the crushed tomatoes, onion, jalapeño, garlic, Mexican oregano, Massel Concentrated Liquid Stock and Massel All Purpose Bouillon & Seasoning. Cover and blend until smooth. Pour the sauce into a large cast iron skillet.

Stuff the peppers:

  1. Place the Massel 7’s bouillon cube in a bowl and pour the hot water over it. Stir to dissolve completely.
  2. In a large mixing bowl, combine the pinto beans, 1 cup of cheese, Massel vegetable broth, cornmeal, onion, cilantro stems, coriander, cumin, and pepper. The mixture will seem wet, but it will firm up while baking.
  3. Place the poblano halves on top of the sauce in the skillet. Use a spoon to stuff the bean filling into each poblano half and pile the filling high.
  4. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and sprinkle the remaining 1/2 cup of cheese over the top of the peppers. Bake, uncovered, until the cheese has melted, 5-8 minutes more. To achieve a nice browned top turn the broiler on and broil the peppers for 2-3 minutes after the cheese has melted.
  5. Top with desired garnishes to serve.
Summary
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Recipe Name
Pinto Bean & Pepper Jack Stuffed Poblano Peppers
Published On
Preparation Time
Cook Time
Total Time
Average Rating
41star1star1star1stargray Based on 3 Review(s)

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