Pinto Bean & Pepper Jack Stuffed Poblano Peppers by Meg from This Mess is Ours
Thanks to: Meg van der Kruik
If you’re looking for a remix to the timeless stuffed pepper, then you’ve come to the right place. Meg from This Mess is Ours brings a Mexican spin with a Pinto Bean and Pepper Jack Poblano Pepper, which uses some of Massel’s best ingredients! With a medley of spices and garnishes at her disposal, Meg hits a home run with this creative dish. Give it a try!
- For the sauce:
- 1 Massel Vegetable Ultracube dissolved in 40ml of boiling water
- 2 teaspoons Massel Vegetable Stock Powder
- 1 425g/15oz can crushed fire-roasted tomatoes
- 1/2 cup chopped yellow onion
- 1 jalapeño pepper, stemmed, seeded, and chopped
- 3 cloves garlic, roughly chopped
- 1/2 teaspoon dried Mexican oregano
- For the peppers:
- 1 Massel 7’s Vegetable Stock Cube
- 1 cup hot water
- 2 425g/15oz cans pinto beans, rinsed and drained
- 1 1/2 cups shredded jalapeño jack cheese, divided
- 3/4 cup cornmeal
- 1/2 cup finely chopped yellow onion
- 1 tablespoon finely chopped cilantro stems
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 3 medium poblano chile peppers, stemmed, halved and seeded
- Optional garnishes:
- Coriander/Cilantro, sliced green onions, avocado, sour cream and pickled peppers
Preheat the oven to 200°C/400°F.
Make the sauce:
In a blender or food processor fitted with the S-blade, combine the crushed tomatoes, onion, jalapeño, garlic, Mexican oregano, Massel Ultracube broth and Massel Stock Powder. Cover and blend until smooth. Pour the sauce into a large cast iron skillet.
Stuff the peppers:
Place the Massel 7’s Stock Cubes in a bowl and pour the hot water over it. Stir to dissolve completely.
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.
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.
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.
Top with desired garnishes to serve.