Stuffed Poblano Peppers with Steak & Kidney Beans

Stuffed Poblano Peppers with Steak & Kidney Beans ingredients

• 1 lb leftover cooked steak
• 15 oz kidney beans, canned
• 4 large poblano peppers
• 1/2 medium yellow onion
• 2 cloves garlic
• 1/2 cup fire-roasted diced tomatoes, canned
• 1/2 cup corn (fresh or frozen)
• 1 tbsp tomato paste
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 1/4 cup chicken or vegetable broth
• 1 tbsp olive oil
• 1 cup Monterey Jack or cheddar cheese, shredded
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh cilantro, chopped

How to make Stuffed Poblano Peppers with Steak & Kidney Beans

1. Preheat your oven to 400°F (200°C). Place the 4 large poblano peppers on a baking sheet and roast for 15-20 minutes, turning once, until the skins are softened and slightly charred. This step makes them easier to peel and adds flavor.
2. Once roasted, remove the peppers from the oven and carefully transfer them to a bowl. Cover the bowl tightly with plastic wrap or a plate and let them steam for 10 minutes. This helps loosen the skins.
3. While peppers steam, dice the leftover cooked steak into small ¼-inch pieces. Drain and rinse the canned kidney beans thoroughly under cold water. If using frozen corn, thaw it.
4. Finely chop ½ medium yellow onion and mince 2 cloves of garlic.
5. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic, 1 tablespoon of tomato paste, 1 teaspoon of chili powder, ½ teaspoon of cumin, and ¼ teaspoon of smoked paprika, cooking for 1 minute until fragrant.
6. Add the diced steak, rinsed kidney beans, ½ cup of fire-roasted diced tomatoes (undrained), and ½ cup of corn to the skillet. Pour in ¼ cup of chicken or vegetable broth. Stir everything together and let it simmer for 5-7 minutes, until the liquid is mostly absorbed and the filling is heated through.
7. Season the filling with ½ teaspoon of salt and ¼ teaspoon of black pepper. Taste and adjust seasonings as desired. Remove from heat and stir in 1 tablespoon of chopped fresh cilantro.
8. Carefully peel the skin from the roasted poblano peppers. Make a lengthwise slit down one side of each pepper, then gently remove the seeds and membranes, being careful to keep the pepper intact for stuffing.
9. Arrange the peeled and seeded poblano peppers in a baking dish. Generously stuff each pepper with the warm steak and kidney bean filling. Sprinkle 1 cup of shredded Monterey Jack or cheddar cheese evenly over the top of the stuffed peppers.
10. Bake for 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden. Garnish with the remaining 1 tablespoon of fresh chopped cilantro before serving hot.

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