Filled with corn, black-eyed peas, and plenty of gooey cheese, these hearty stuffed peppers are cooked on the grill for rich, smoky flavor. Peeling the poblanos might seem like an unnecessary step, but don’t be tempted to skip it. Unless you’re making kabobs, grilled peppers of any type always taste better when their skins have been removed. Char the peppers evenly on all sides, then transfer them (while hot) to a heavy-duty ziplock plastic bag for 10 minutes. The trapped steam inside the bag will loosen the skins so the peppers can be peeled more easily. Poblano peppers are generally pretty mild, but if you prefer, you can substitute halved medium-size bell peppers in this recipe. (Bell peppers will have an ‘open-faced’ look, but will still taste great.) Serve with pico de gallo on the side for topping and plenty of cold beers or margaritas for a summertime meal that feels like a fiesta.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.