Sunday 9 May 2010

Mexican Bean Stuffed Peppers


With this recipe I officially renounce my dislike for stuffed vegetables.  Although, in my defense, neither tomatoes nor peppers are technically vegetables - I know, I know...I'm not buying it either! Oh well, I guess it just shows that we must always be open to different things, especially those that we think we don't like.

It wasn't bbq weather, so this recipe had to be adapted for indoor cooking.  I started grilling them from underneath, then transferred the heat to the top.  From the original recipe, I changed pinto beans to black beans - as I find them softer and more flavorsome.  I also substituted the yellow onion with spring onion, since they wouldn't be cooked, I thought raw yellow onion may be too strong.

The stuffed pepper halves were super yummy and I wish I had made two!  They were also really fast and easy to put together.  The cumin is a necessity for the 'mexican' flavor - but even without they would still be tasty.  The original recipe was a take on chiles rellenos and used poblano peppers.  Sadly, living in a country which has yet to truly embrace Tex-Mex, it is near impossible to find Mexican peppers, so I substituted a large sweet red pepper - which appeared similar.  I actually think the slight sweetness of the pepper worked well with the spicy filling, and the size held the filling perfectly.  

I can't wait until the weather improves and I can try this recipe on the bbq!


Mexican Bean Stuffed Peppers
serves 1

1 large sweet red pepper (or any other large chili) - halved lengthways
1/4 cup black beans - drained and rinsed
2 thin chillies - finely chopped
1 garlic clove - finely minced
2 spring onions - finely sliced
1/2 tsp cumin
1/4 cup grated cheese
pinch salt

Heat a grill pan over medium high heat and preheat grill to medium high.  Combine black beans, chillies, garlic, cumin, most of the cheese, salt, and most of the spring onions in a bowl.  Fill each half of the pepper with the mixture and lightly grill for a couple minutes in the grill pan.  Then put the peppers (still in the grill pan) under the grill for 10 minutes, then top with remaining cheese and grill until melted. Top with remaining spring onions.

12 comments:

  1. I am not into chili foods but my husband love it. I will surprise him with this dish. Thank you for sharing.

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  2. ooooooh my. i may have died and gone to heaven just looking at the first photo. i love chillies and peppers; im defenitely trying this!

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  3. Yummy, I love chillies and peppers; i a m definitely trying this! thanx for the recipe.

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  4. I didn't have canned corn or pinto beans so i used a can of mixed veggies and black beans instead. Also wasn't sure what rotel tomatoes were so i used a can of diced tomatoes instead.

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  5. diced tomatoes instead. My basil plant was getting out of control so i added those, a clove of garlic, some extra cumin and brags instead of salt. Smitten
    Thanks for the recipe!

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  6. My basil plant was getting out of control so i added those, a clove of garlic, some extra cumin and braggs instead of salt. Thanks for the recipe!

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  7. Very good recipe, we substituted the kidney beans for left over black beans - great way to use our leftovers. As mentioned before, instead of stewed tomatoes we used salsa for more flavor. I think we will make this again.

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  8. Ohh, This is totally great, I've been looking for dish like this and finally i found one. I'm going to try this weekend.Thank you

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  9. wow! Looks so cool huh? It really shows a spicy food,well I surely love this one! Thanks. Keep on posting spicy foods please. :)

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  10. I love chillies and peppers; i am definitely trying this! thanx for posting.

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  11. Excellent! Can't wait to take a bite!

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  12. I have black beans,pinto beans,and red beans soaking right now .I usually put them in a crock pot and cook them,I put onions and peppers in them also,and have also put in tomatoe paste and salsa ,fresh tomatoes ..cumin,chili powder ,pepper..I have just been making this on the fly and not really following a recipe..and it taste ..ok..I guess.but I would like a really good authentic Mexican recipe so that i can cook these beans up and make them fantastic tasting..any good recipes out there ? Southwest or Mexican style please...i don't mind hot..either..but not blazing hot

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