Stuffed Poblanos with Black Beans and Cheese Recipe

• 1/2 cup uncooked basmati rice
• 3/4 cups water
• 3 3/4 teaspoons kosher salt
• 6 medium poblano peppers
• 2 cup cooked black beans or 1 can, drained
• 1 teaspoon toasted cumin seeds
• 3/4 cup sour cream
• 3/4 cup crumbled Cotija cheese (about 4 ounces)
• 1/2 cup chopped cilantro (about 1/2 bunch)
• 1 cup chopped fresh tomatoes (about 2 small "tomatoes":/ingredients/109)
• 2/3 cup chopped scallions (about 1/2 bunch)
• 1/2 teaspoon freshly ground black pepper

1. Cook the rice, set aside to cool
2. To prepare peppers for stuffing, use a paring knife to cut a wide circle around each stem (like when carving a jack-o’-lantern), so you end up with a cap that can be replaced once you’ve stuffed the peppers. Be careful not to puncture or rip the peppers. Clean any seeds and membranes from the cap and from the interior of each pepper; set aside.
3. Place beans in a large mixing bowl. Using a potato masher or the back of a fork, lightly mash them (some whole beans will remain).
4. Stir cumin, sour cream, Cotija, cilantro, tomatoes, scallions, pepper, and remaining salt into mashed beans and mix until evenly combined. Gently mix in cooled rice. Taste mixture and, if necessary, season with salt and freshly ground black pepper. (Note that the filling should be quite salty to compensate for there being no salt on the peppers.)
5. Divide rice mixture into 6 equal portions. Stuff each pepper with the filling and replace each cap, pressing caps into the stuffing so the peppers remain closed while on the grill; set aside until ready to cook. (If you’re stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them. Let peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly.)
6. Heat a charcoal or gas grill to medium heat (about 350°F). Once the grill is heated, place stuffed peppers on their sides and close the lid. Roll each pepper a quarter turn every 7 minutes or so to cook all four sides. The peppers are finished once the filling is hot, the skins are well-charred, and the flesh is soft to the touch, about 30 minutes. If serving as a side dish, slice peppers in half lengthwise.
7. Beverage pairing: Dos Equis Amber, Mexico. A soft amber lager brings together the mellow grilled peppers and earthy black beans. If you throw some spicy peppers or salsa on top of the stuffed poblanos, the Dos Equis will soothe the heat. Otherwise it’s just light and thirst quenching for what is a fairly dense dish.