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
$19 At Amazon
Rimmed Baking Sheet
$32 At Amazon
Heavy-Duty Aluminum Foil
$12 At Target
Wooden Spoon
$9 At Amazon
Medium Saucepan with Lid
$50 $40 At Amazon
Large Skillet
$69 At Amazon

Recipe notes

Beans and Greens With Halloumi Cheese Crumbles

Bathe greens and chickpeas in a garlicky, tomato-enhanced broth. Stretch a block of Halloumi by grating and toasting it into a topping for the soup.

Green Pasta e Fagioli

This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.

Jalapeño Popper Skillet Tacos

Roasted poblanos, jalapeños, and red onion are coated with a melty sauce—warm with the flavors of pepper jack, and stabilized with a block of cream cheese.

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Weeknight Pumpkin Chili

A can of pumpkin purée adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.

Tomato Aguachile

Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.

Quick Butter-Braised Tomatoes and Dumplings

Store-bought dumplings, fresh tomatoes, butter, and soy sauce simmer away for dinner in a flash.

Green Chile Puttanesca Pork Chops

The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.