It is a dish packed with vitamin C that helps you achieve healthy skin. Cook the peppers the night before and store them in a container; in another container, include the rice to prevent the flavors from mixing.
Place the peppers on the griddle, moving them constantly to ensure they are charred on all sides. Once they are blackened, place them in a plastic bag and tie it shut. After ten minutes, remove them from the bag and carefully peel off the skin. Make a slit in the pepper and remove the seeds. See how to peel poblano peppers
Stuff the peppers with refried beans and secure with toothpicks.
Place the tomatoes, onion, and garlic on the griddle. Once cooked, remove them from the heat and add them to a blender. Add 2 cups of water and salt to taste. Blend until you have a well-ground sauce.
Place the oil in a pot and add the sauce. Once it reaches a boiling point, add the peppers. If you want more sauce in the preparation, add more water.
Serve accompanied by Mexican rice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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