Beer Bean Stuffed Poblano Peppers

Name: Beer Bean Stuffed Poblano Peppers
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams Mexican beer (I used Tecate, Sara recommends a darker beer like Negra Modelo); 237 milliliters cherry tomatoes, chopped; 1 canned chipotle chile in adobo, chopped (or 1/2 tsp chipotle chile powder); 227 grams dried black beans, picked over and rinsed (or 1 can of cooked beans*; youll need about 2 cups, cooked); 237 milliliters crumbled cotija or feta cheese (I couldnt find cotija, so I used feta); 118 milliliters chopped fresh cilantro; 2 cloves garlic, minced; 1 teaspoons ground cinnamon; 237 milliliters shredded Jack cheese; 1 juice lime; 1 teaspoon olive oil; 6 poblano chiles; 4 servings sea salt; 1 yellow onion, chopped

Beer Bean Stuffed Poblano Peppers is a gluten free and vegetarian side dish. One portion of this dish contains around 20g of protein, 18g of fat, and a total of 372 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have mexican beer, jack cheese, ground cinnamon, and a few other ingredients on hand, you can make it. It will be a hit at your Father's Day event. 56 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 25 minutes.