- 3 large poblano peppers
- 1 can pinto beans
- 1 small yellow onion, finely diced
- 2 cloves garlic, finely chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt, if using beans without added salt
- 5 ounces cheese (1 1/2 cups shredded), any combination of Monterrey Jack, Pepper Jack, Cheddar, low-moisture Mozzarella, up to 1/2 cup Cotija
Prepare a grill for indirect heat. Cut the peppers in half lengthwise and remove the seeds.
In a medium bowl, combine the beans, onion, garlic, cumin, salt, if using, and 1 cup of the shredded cheese. Stir to combine.
Stuff each pepper half with a handful of the filling. Sprinkle some of the remaining 1/2 cup cheese over each stuffed pepper half.
Carefully place the pepper halves on the section of the grill with indirect heat. Cover and grill for about 15 minutes, until the cheese is melted and the peppers are nicely softened. Then transfer the peppers to the direct heat section of the grill for 3 to 5 minutes until the peppers are charred and softened to your satisfaction. Serve with cilantro, sour cream and salsa or Mexican-style tomato sauce, if desired.