Description
A flavorful baked dish featuring stuffed peppers, cheese, and spices.
Ingredients
Scale
- 6 large poblano peppers
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 4 large eggs
- 1 cup milk
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Roast the poblano peppers over an open flame until charred. Place them in a bowl and cover with plastic wrap.
- After 10 minutes, peel the skins off the peppers and remove the seeds.
- In a mixing bowl, whisk together eggs, milk, cumin, chili powder, salt, and pepper.
- Spread half of the black beans and corn on the bottom of a greased baking dish.
- Stuff the peppers with a mixture of cheeses and place them in the dish.
- Pour the egg mixture over the stuffed peppers.
- Top with remaining black beans and corn, and sprinkle with more cheese.
- Bake for 30 to 35 minutes or until the mixture is set and the cheese is bubbly.
Notes
- You can add ground meat for extra protein.
- Serve with sour cream or avocado on top.
- This dish can be made ahead and refrigerated before baking.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 150mg
Keywords: Chile Rellenos Casserole, stuffed peppers, Mexican casserole