Beer Bean-Stuffed Poblano Peppers Recipe

Beer Bean-Stuffed Poblano Peppers Recipe

How To Make Beer Bean-Stuffed Poblano Peppers

These stuffed poblano peppers will be your next favorite Mexican meal. It is fresh and full of decadent filling recipes yet not too heavy for the stomach.

Preparation: 20 minutes
Cooking: 1 hour 15 minutes
Total: 1 hour 35 minutes



  • ½ lbdried black beanspicked over and rinsed
  • 1tspolive oil
  • 1pcyellow onionchopped
  • 2clovesgarlicminced
  • 12ozMexican beer
  • 1 ½ canschipotle chile in adobochopped
  • ½tspscant ground cinnamon
  • sea salt
  • 6pcspoblano chiles
  • 1cupcrumbled cotija or feta cheese
  • 1cupJack cheeseshredded
  • ½juice of lime
  • 1cupcherry tomatoeschopped
  • 1tbspolive oil
  • ½cupfresh cilantrochopped


  1. In a large bowl, soak the beans in plenty of water for at least 6 hours, or up to overnight.

  2. Drain the beans and set them aside. In a large pot over medium heat, add the olive oil, onion, and garlic then sauté for a few minutes, until the onion is just softened.

  3. Add the soaked beans and water, stir, and bring the beans to a simmer. Simmer until the beans are cooked through for about 45 minutes to 75 minutes.

  4. Add the beer, chipotle, and cinnamon then simmer until much of the liquid is absorbed, around 20 minutes. If necessary, add some water to keep the beans from drying out.

  5. Add salt to taste, and cook for another 10 minutes. Preheat the oven to 425 degrees F and set the beans aside.

  6. Grease a large baking dish or cast-iron skillet. Cut a slit down the length of each poblano. Use your fingers and a paring knife to remove and then discard the membranes and seeds from each pepper.

  7. In a bowl, mix together the shredded Jack and crumbled cotija/feta cheese with the lime juice.

  8. Mix the chopped tomatoes into the beans. Use a spoon to fill most of each pepper with beans, then stuff a handful of cheese inside.

  9. Brush the outside of each pepper with olive oil and bake for around 25 minutes, until the tops are roasted and golden and the pepper is tender all around.

  10. Serve peppers immediately, with the slit side up and garnished with cilantro.


  • Calories: 1930.07kcal
  • Fat: 30.48g
  • Saturated Fat: 13.89g
  • Monounsaturated Fat: 9.32g
  • Polyunsaturated Fat: 4.08g
  • Carbohydrates: 306.60g
  • Fiber: 75.99g
  • Sugar: 17.07g
  • Protein: 115.22g
  • Cholesterol: 59.37mg
  • Sodium: 1972.60mg
  • Calcium: 1125.19mg
  • Potassium: 7334.17mg
  • Iron: 24.71mg
  • Vitamin A: 601.50µg
  • Vitamin C: 115.15mg
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