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Corn and Sweet Potato Stuffed Poblano Peppers

Poblano peppers stuffed with black beans, corn, jalapeno, and sweet potato and then smothered with queso fresco.
Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings 6

Ingredients

  • 3 Poblano Peppers halved and seeds removed but stems in tact
  • Olive Oil
  • 2 Medium Sweet Potatoes peeled, boiled and pureed (about 1 ¾ Cups)
  • ½ Cup Black Beans
  • 1 Jalapeno seeded and diced
  • ¾ Cup Corn Kernels
  • 2 Tablespoons Fresh Chopped Cilantro
  • 1 Teaspoon Salt
  • ½ Teaspoon Black Pepper
  • ¼- 1/8 Teaspoon Cayenne Pepper
  • ½ Teaspoon Cumin
  • 1 Cup Grated/Crumbled Queso Fresco

Instructions

  1. Before you do anything, peel and boil the sweet potatoes for about 10 minutes until fork tender. Add to a food processor and puree until smooth.
  2. Set the oven to broil. Place peppers skin side up on a baking sheet. Drizzle with olive oil. Broil for 7 minutes. Flip peppers and drizzle with olive oil. Broil for 7 more minutes. Remove from the oven and let cool while you prepare the filling. Keep the broiler on.
  3. Combine the sweet potato puree, corn, jalapeno, black beans, cilantro and seasonings in a large mixing bowl. Mix to completely combine.
  4. Stuff about 2-3 heaping spoonful’s of filling into each pepper. Top with cheese and broil for 10 minutes. Sprinkle with cilantro and hot sauce and then serve.
  5. To reheat, lightly cover peppers with tin foil and bake in the oven at 350 for 15 minutes.