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 $9 At Amazon
Rimmed Baking Sheet
$30 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
Recipe information
Total Time
50 minutes
Yield
4 servings
Ingredients
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 (11)
Back to TopI really like the flavors in this dish. My poblanos weren't as big as they should have been so I layered the dish instead of stuffing the peppers. Used about 1/2 cup of the tomato sauce on the bottom of a 9x13 baking dish, layered the poblano halves on top, the stuffing mixture next and then the cheese/panko topping. Baked at 400 for about 15 minutes. Next time I might add more beans than one can. I had enough left over tomato sauce to use for something different later in the week. Might do the shakshuka like the author mentioned in the article. Would definitely make this again.
AmyCoBu
Town & Country,Missouri, USA
10/10/2023
Loved this. It was easy and quick to make without any wild single use ingredients. It was delicious. And I probably used twice the amount of kale as required, which you don't notice once it wilts down, so I felt great about eating it. Not many recipes check all three of those boxes. Thank you!
Mark
10/11/2023
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
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
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
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
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