Stuffed Poblano Peppers with Squash, Beans and Corn
Stuffed poblano peppers with butternut squash, black beans and corn, baked with cheddar and seasoned fresh with lime and coriander. The autumnal notes of the squash meet the smoky heat of the chili.
By yumbelo · 4 servings · 60 minutes
Ingredients
- 4 pc Poblano peppers
- 500 g Hokkaido squash
- 1 pc Onion
- 2 pc Garlic cloves
- 2 tbsp Olive oil
- 1 can Black beans, drained
- 150 g Corn kernels
- 1 can Chopped tomatoes
- 1 tsp Smoked paprika
- 1 tsp Cumin, ground
- 0.5 tsp Chipotle powder
- 150 g Cheddar, grated
- 150 g Sour cream
- 1 pc Lime
- 1 bunch Coriander, fresh
- Salt
- Pepper
Method
- Preheat the oven to 200 °C, top and bottom heat. Char the poblano peppers directly over a gas flame or under the grill until the skin blisters and turns black. Put them in a bowl, cover and leave to rest for 10 minutes.
- Peel off the skin, halve the peppers lengthways and remove the seeds and membranes. Place them in an ovenproof dish.
- Dice the squash finely, peel and finely chop the onion and garlic.
- Heat the olive oil in a large pan over medium heat and sweat the onion and squash for about 8 minutes, until the squash softens. Add the garlic and fry for one more minute.
- Season with paprika, cumin and chipotle powder. Add the beans, corn and chopped tomatoes and let everything simmer uncovered for 10 minutes, until the mixture thickens. Season generously with salt and pepper.
- Spoon the filling into the peppers, top with the grated cheddar and bake everything for about 20 minutes, until the cheese is golden brown.
- Squeeze the lime, roughly chop the coriander and serve the poblanos with sour cream, lime juice and coriander.