Grilled Bean And Cheese Stuffed Poblanos – a delicious recipe with corn, celery, kosher salt, freshly ground black pepper, cheddar cheese, pinto beans. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat grill to high heat.
2
Combine first 6 ingredients in a medium bowl. Remove tops from poblanos; reserve tops. Scoop out seeds; discard. Place about 1/2 cup bean mixture in each pepper. Replace pepper tops; secure each with a 4-inch skewer. Brush peppers evenly with oil. Place peppers on grill rack; grill 12 minutes or until lightly charred, turning once after 6 minutes. Place stuffed peppers on a platter; remove skewers. Serve stuffed peppers with lime wedges.
3
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4
.
302
kcal
Calories
13
g
Fat
39
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup fresh or frozen corn kernels, 2/3 cup chopped celery, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and more.
Yes, Grilled Bean And Cheese Stuffed Poblanos falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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