Main Dishes — By Ben on 30 March 2012
Poblano Peppers Stuffed with Beans, Chicken and Figs

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Stuffing peppers is always fun. I used to avoid making any kind of chile relleno because I found the task of roasting and cleaning the poblano peppers very tedious. But now, while roasting a pepper to be stuffed, I only try to think about how delicious it’s going to taste. That makes the whole process a lot easier and a lot more fun. Besides, who doesn’t love the smoky aroma of a roasted poblano pepper?

Flor de mayo beans

I promised that I was going to post some bean recipes these weeks as a part of my ongoing series of posts featuring beans. This week when I was at my local market I was looking at different types of ingredients to come up with a recipe that used them. I found the beautiful frijoles flor de mayo (May flower beans) you see in the picture above and bought half a kilo of them. I also bought half a kilo of Peruvian beans that I will be using for another recipe next week.

Flor the mayo beans are a variety native to Mexico that has been making its way into the U.S. market lately. If you can find them in your grocery store or Mexican store, I strongly recommend buying a batch. They are delicious!

Once the beans have been cooked and the poblano peppers roasted, this recipe becomes easy and fast to make. To cook beans I clean them and wash them thoroughly and then soak them overnight. I cooked these beans with 4 cloves, salt and 1 smashed garlic clove until they were tender. That gave them a lot of additional flavor.

I was very excited when I was buying the ingredients at the market for this recipe. But I must confess that when I started making it I wasn’t sure I was going to like the final result. Something was missing. And then, it hit me. The answer was right in front of me. A batch of figs I had bought to make a dessert ended up in the mix with the beans and chicken breast for the peppers stuffing. It was a great combination.


Poblano Peppers Stuffed with Beans, Chicken and Figs
Recipe type: Main Dish
Cuisine: Mexican
About this recipe: •This recipe can easily be made into a vegetarian dish. Just skip the chicken breast and the chicken broth for the sauce. •Figs can be replaced with other fruit such as plantains, pineapple or apples. •The stuffing can include any other kind of vegetable. Squash, peas or potatoes would work fine. •The sauce can be more complex. I wanted a simple sauce because the I didn't want to overpower the flavors of the beans, figs and poblano pepper.
  • The ingredients:
  • •2 TBSP olive oil
  • •1/2 onion, chopped
  • •2 cups cooked flor the mayo beans, plus about ¾ cup of the broth where they were cooked
  • •1 cup diced chicken breast, cooked
  • •1/2 cup sliced figs
  • •spices: basil, parsley, rosemary
  • •4 poblano peppers, roasted and cleaned
  • •4 roma tomatoes
  • •1/4 onion
  • •1 garlic clove
  • •2 cups chicken broth
  • •salt and pepper to taste
  • •1/4 cup fresh cheese, crumbled
  1. The how-to:
  2. In a cast-iron skillet or heavy pan heat up olive oil and sautee onion.
  3. Add beans and roughly mash them with a potato masher. Add bean broth as necessary.
  4. Add chicken, figs and spices. Stir and let it cook for about 10 minutes. Season to taste.
  5. For the sauce, blend tomatoes, onion and garlic with 1 cup of the chicken broth.
  6. Pour in a sauce pan and bring to a boil. Season to taste.
  7. Reduce heat and let simmer for 10 minutes.
  8. Stuff the poblano peppers with the bean filling. Serve over the tomato sauce and top with crumbled cheese.


¡Buen provecho!



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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(11) Readers Comments

  1. Great idea to add the figs. Love the combination of something sweet to balance the flavours.

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