Go Back
Print
Baked Poblano Poppers with White Cheddar & Pinto Beans

Baked Poblano Poppers with White Cheddar & Pinto Beans

These Baked Poblano Poppers with White Cheddar & Pinto Beans are a fun vegetarian main twist on traditional jalapeƱo poppers. The filling is still cheesy and delicious but we add pureed pinto beans to give the dish more protein and fold in chopped bell peppers and green onions for an extra veggie boost.

Servings 2 servings

Ingredients

  • 2 medium poblano peppers
  • 4 oz cream cheese
  • 1 15 oz can pinto beans drained and rinsed
  • 2 oz feta
  • 2 green onions thinly sliced
  • 1/2 cup shredded white cheddar cheese
  • 1/4 cup chopped red bell pepper
  • Torn cilantro for garnish
  • salt and pepper to taste

Instructions

  1. Preheat oven to 425 degrees.

  2. Slice the poblano peppers in half and remove any seeds. Transfer to a single layer on a baking sheet with the outsides facing down.

  3. Using a food processor, blend together the cream cheese, pinto beans, and feta until completely smooth. Fold in the green onions, 1/4 cup shredded white cheddar, and chopped bell pepper.

  4. Scoop the filling into the insides of the poblano peppers and sprinkle the remaining cheese over the filling.

  5. Bake for 15 to 18 minutes or until the cheese is starting to brown on top.

  6. Remove from oven, sprinkle with black pepper and chopped cilantro, and serve.