Roasted poblanos get a savory filling of corn, black beans, and melting cheese. A mild tomato sauce keeps the dish juicy; lime and cilantro add a fresh contrast when serving.
This is a contemporary vegetarian take on Mexican chiles rellenos. The name refers to stuffed chili peppers, but the preparation varies from one version to another. These peppers aren’t battered: they’re roasted, stuffed, and baked in tomato sauce. That keeps the flavor of the poblano and the soft filling front and center, without pretending this is the classic version.
Poblanos are generally mild, with a green, slightly earthy flavor. The heat can vary from pepper to pepper. Roasting blackens and loosens the skin and gives the flesh a subtle smoky flavor. Let the peppers sit covered for a little while after roasting; the steam makes the skin easier to remove. Gently peel it off, taking care not to tear the flesh. A small slit down one side is enough to remove the membranes and spoon in the filling.
Corn adds sweet, juicy kernels to the filling; black beans make it heartier and more substantial. Use fresh corn when it’s in season, or frozen corn that you thaw first. Canned beans are convenient: rinse them well and let them drain so the filling doesn’t become watery. For a cheese that melts well, you can use young Gouda, optionally mixed with mozzarella. The combination is mild and stringy; a sharper cheddar gives it a more pronounced flavor.
The tomato sauce should be smooth but not runny. Let it reduce briefly before adding the peppers; this gives the stuffed peppers a sturdy base while they bake and helps keep the filling in place. The peppers are already roasted, so in the oven the main goal is to melt the cheese and heat everything through. If the sauce gets very thick, stir in a splash of water. A pinch of cumin and oregano adds savoriness without overpowering the mild pepper.
Serve the peppers straight from the baking dish with lime and cilantro for fresh, green accents. Rice is an easy addition if you want to make it a complete meal; a crunchy cabbage salad also goes well with the soft cheese and sauce. Cover leftovers and refrigerate them within two hours, then eat them within three to four days. Reheat them in a baking dish until they’re piping hot all the way through.
Preheat the oven to 220 °C. Place the poblanos on a foil-lined baking sheet and roast for 20–25 minutes. Turn them halfway through, until the skin is blackened in several places.
Place the hot peppers in a bowl and cover it with a plate or foil for 10 minutes. Carefully peel off the loosened skin. Slit each pepper lengthwise, remove the membranes, and leave the stem attached.
Meanwhile, heat 1 tablespoon oil in a saucepan over medium heat. Cook the onion for 4–5 minutes, until soft. Add the garlic, cumin, and oregano and cook for 30 seconds.
Stir the diced tomatoes, water, and ¼ teaspoon salt into the onion. Let the sauce simmer gently for 10 minutes. Taste and adjust the seasoning if needed.
In a bowl, mix the corn, black beans, 100 g cheese, ¼ teaspoon salt, and the black pepper. Carefully divide the mixture among the peppers and loosely close the openings.
Spoon the tomato sauce into a baking dish large enough to hold the peppers in a single layer. Place the peppers on top, drizzle with the remaining tablespoon of oil, and sprinkle with the rest of the cheese.
Bake for 15–20 minutes, until the sauce is bubbling and the cheese has melted. Squeeze the lime over the top and sprinkle with cilantro. Serve warm.
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