Beet-Stuffed Poblanos

This is a baked twist on chiles rellenos, inspired by Bobby Flay.

beet-stuffed poblanos

Serves: 6-8


  • 2 large beets
  • Olive oil
  • 8 poblano peppers
  • 1/4 c chopped cilantro
  • 1/2 c crumbled goat cheese
  • 1/2 c shredded Monterrey Jack cheese
  • Kosher salt and freshly ground black pepper
  • 1/2 c corn meal


  • Beets:
    • Preheat oven to 425°.  Wash beets well.  Cut greens to within an inch of the root; save beet greens for another use.  Place beets in a sheet of aluminum foil and drizzle with olive oil.  Wrap beets loosely in the foil and seal the edges to trap in moisture.  Roast for 45 minutes.
    • Once beets have cooled enough to be handled, carefully open foil container.  (Beet-infused oil can be saved for another use.)  Working with one beet at a time, pop off greens and tail and gently peel off skin.  (If you are preparing  beets a day ahead, transfer beets to a container and refrigerate until needed.)  Finely dice beets.
  • Peppers:
    • Grill over high heat for 10 minutes, turning frequently.  [Tip from Jason: if you cherish your knuckle hair, consider wearing gloves.]
    • Place in a bowl and cover for 15 minutes.  [Tip from Jason: use this time to make two margaritas and wash the bar implements–timing should be perfect.]
    • Gently peel skin from peppers.
  • Filling:
    • Mix beets, cilantro, goat cheese, and Monterrey Jack cheese in a bowl.  Season with salt and pepper.
  • Assembly:
    • Preheat oven to 375°.  Cut each pepper in half through the stem.  Gently scrape out seeds, being careful to leave flesh intact.
    • Spoon 2 to 3 heaping teaspoons of filling into each pepper half.
    • Arrange peppers on two non-stick cookie sheets.  Sprinkle the filling of each pepper with cornmeal.
    • Bake for 20-25 minutes, rotating cookie sheets half-way through.

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