Fill your kitchen with the smell of black beans bubbling away with Mexican beer, fragrant onions, and spicy chipotles. You won’t be sorry.
Its no secret at this point that I love Mexican food.
It may not be quite as obvious that I’m not a huge meat eater. Its not that I don’t like meat. There are times when all I want is a spicy chicken sandwich or a big juicy burger. And I’ll definitely take some bacon with breakfast now and then.
But when it comes to daily meals, I have no problem skipping the meat. I love sides and sauces, and sometimes my meals look more like large snacks. If you check out my meal prep recipes, many of them are vegetarian friendly. That’s because I usually make meat for Anthony and opt for a vegetarian version for myself. Not only does it save money, but it helps me to vary my protein sources.
That being said, I’m here to assure you that Mexican food can still be made delicious without the meat! And this Stuffed Poblano recipe happens to be one of my favorite ways to do just that.
To me, the star of this dish is the Modelo. I love cooking with alcohol because it adds a unique deep flavor and smells amazing.
And the protein source for this dish is one of my favorites: black beans.
When I use black beans in a recipe, I always cook them myself. The ones in a can are cooked perfectly and will work fine, but I love getting back to the root of food. There’s nothing quite like building a dish from scratch. And cooking beans is so easy, you might as well do it yourself!
Organic dry beans are incredibly cheap, and they tend to triple in volume when cooked. So you can keep a jar of them in your pantry and just throw them in the crockpot whenever you need them!
Here’s a little tip to getting moist black beans: Don’t soak them. Thats right, skip the soaking and go straight to cooking them! I cook mine in the crockpot with water, onions, garlic, and bay leaves. All of these fragrant ingredients add to that depth of flavor we were just talking about. And your house will smell amazing while they cook!
See how beautiful?
Whether you’re making your own beans or using canned, you don’t want to drain or rinse your cooked beans. The thick sauce they create around themselves is part of what holds this dish together.
If you’re using canned beans, I do recommend adding some onion to the mix. You’ll see that option in the recipe below.
As for the zucchini in the filling, give it a small dice before sautéing it in oil over medium heat. And mince the chipotle peppers so everything melts together nicely. Once thats cooked up, you’ll throw the beans and beer in the pan and let it simmer away until the liquid is reduced down. At this point, always give your filling a taste. The last thing you want is an under seasoned filling! Feel free to add a dash of cumin or paprika. I tend to mix it up every time.
I love these bright green peppers!
As you can see, you want to create a little pouch to stuff the filling in. You’ll do that by cutting the tops and slicing down the center. Try not to slice all the way through the tops so they’ll stay on like little hats. Also be careful not to cut the peppers in half when slicing down the middle. Remove all the ribs and seeds inside the peppers and give them a good rinse. Then pat them dry before transferring them to your baking vessel.
If you accidentally cut off the tops of the peppers in the process, just put them back on before baking. They help keep everything inside the pepper and they look pretty!
See what I mean?
You’ll want to give those poblanos a good rub with oil and sea salt before filling. The feta is the finishing touch and you’ll end up with these awesome little crunchy bits. Heaven.
Now throw those babies in the oven and let them do their thing!
The peppers will get soft and the filling will get nice and bubbly.
For a full meal, serve them up with some brown rice. You can even get a little crazy and add chopped cilantro and lime juice to the rice!
Garnish with fresh cilantro leaves and a couple lime wedges and you have yourself a beautiful, flavorful vegetarian meal.
Mexican Beer Bean & Zucchini Stuffed Poblano Peppers
- 1.5 cups cooked organic black beans (or a 15 oz can)*
- 1/2 large organic zucchini
- 2 chipotle peppers in adobo sauce
- 4 oz Modelo Negro (or other Mexican beer)
- 4 medium poblano peppers
- 8 tbsp (about 1/2 cup) crumbled feta
- 1 cup organic brown rice (dry)
- organic cilantro
- lime wedges
*I prefer to cook my own beans for optimal flavor and reduced salt. If you are starting with dry beans, please see the Recipe Notes for details on how to cook them!
Heat your oven to 425 degrees. Dice the zucchini into small pieces, not much bigger than the beans. Mince the chipotle peppers (you can always add more chipotles or a little of the adobo sauce for an extra kick!).
Drizzle a little oil or bacon fat into a pan over medium heat. Place the zucchini and chipotles in the pan and sauté for about 5 minutes or until the zucchini begins to soften.
Once the zucchini has cooked a bit, add the cooked black beans and give everything a stir. Pour in the Mexican beer and stir again. Allow to simmer for 5-10 minutes, or until most of the beer has cooked off.
In the meantime, prep the poblanos. Slice each pepper down the center, being careful to only slice through one side (you don't want to cut the peppers in half). Cut across under the base of the stem to release the bundle of seeds thats attached. If you accidentally cut the top completely off, thats ok. Just save it! Remove all the ribs and seeds from the inside and give the peppers a rinse. Pat dry.
Place the peppers in a baking dish or on a line baking sheet. Drizzle each one with olive oil and sea salt, rubbing to make sure the surface is covered. This will help them roast and not burn.
Scoop 1/4 of the beer bean mixture into each pepper. Seal each with 2 tablespoons of crumbled feta. Return the tops of the peppers to any that were cut off. Roast in the oven for 25 minutes, or until the poblanos have softened and begun to brown.
While your peppers cook, prepare rice (if desired). Place the cup of dry rice plus 2 cups of water in a pot. Bring to a boil. Give it a stir and reduce the heat to low. Place the top on the pot and allow to cook for about 30 minutes, or until the liquid has absorbed and the rice is fluffy. Salt to taste.
Serve your bubbling hot peppers with a scoop of rice, a few wedges of lime, and a sprinkle of fresh cilantro. YUM!
*For home cooked black beans:
Beans typically triple in volume once cooked, so start with a heaping 1/2 a cup of dry organic black beans. DO NOT SOAK. Place the black beans, a couple of bay leaves, 2 smashed garlic cloves, and 1/4 of a large onion (diced) in the crockpot. Cover with water and cook on high for 4 hours. Reduce the heat to low and allow to cook for a few more hours, checking periodically until they are tender but not mushy. Remove the bay leaves and garlic cloves. Drain off excess liquid, leaving enough to keep the beans moist. Salt to taste. You can make the beans ahead of time and keep in the fridge until ready to use.