Name: Black-Bean-Stuffed Peppers
Total time: 50 minutes
Yield: 4 servings
Ingredients: 4 large poblano chiles, cut in half lengthwise, ribs and seeds removed; 4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling; 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more; 2 chipotle chiles in adobo, finely chopped, plus 1 Tbsp. adobo sauce; 1 28-oz. can crushed tomatoes; 1 medium red onion, thinly sliced; 4 garlic cloves, thinly sliced; 1 15-oz. can black beans, rinsed; 1½ tsp. ground cumin; 1 tsp. ground coriander; 1 small bunch curly kale, ribs and stems removed, leaves thinly sliced; ¼ cup plus 3 Tbsp. sour cream; 8 oz. pepper Jack, coarsely grated, divided; ½ cup panko

Black Bean and Cheese Rellenos Stuffed Chiles on a plate full of tomato sauce

Photograph by Isa Zapata, Food Styling by Sean Dooley, Prop Styling by Tim Ferro

These fully loaded poblano chiles—stuffed with spiced black beans, sautéed kale and red onion, and lots of cheese—take less than an hour to make. And while the finishing combination of blistered, melty pepper Jack cheese and crispy breadcrumbs is tough to beat, the real star is the three-ingredient tomato sauce that’s bright, creamy, and just spicy enough.

What you’ll need

Box Grater
$11 At Amazon
Rimmed Baking Sheet
$30 $28 At Amazon
Heavy-Duty Aluminum Foil
$12 At Target
Wooden Spoon
$7 At Amazon
Medium Saucepan with Lid
$36.99 At Amazon
Large Skillet
$74 At Amazon

Stuffed Poblanos With Beans and Greens

What you’ll need

Recipe notes