Creamy Bean-Stuffed Poblano Peppers
One of my infinite methods for stuffing myself with beans and cheese
If you, like me, absolutely detest the watery sweetness of stuffed and baked bell peppers, don’t trash this recipe yet. It’s not like those. It’s much better.
This meal builds on a recipe from Vegetarian Ventures, which I was drawn to because of the creamy bean filling, but which became way too oozy every time the poblanos were roasted. I don’t need my filling leaking all over my sheet pan, thankyouverymuch.
So I simplified and tweaked, as I do.1 Switching to white beans from pinto beans gives the filling a creamier texture without adding a ton of cream cheese.
I also pared the filling ingredients down to two types of cheese (what?! I know!!), both of which are easily swapped out for non-dairy counterparts.
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