Poblanos Stuffed with Cheese

By pattie_d

Make a quick, spicy sauce in the blender, pureeing canned tomatoes with jalapeno, onions, and garlic. Cornmeal thickens the black bean and pepper Jack filling of the peppers.

Ingredients

• 1 can (28 ounces) whole tomatoes in puree
• 1 jalapeno chile (ribs and seeds removed, for less heat), minced
• 2 small onions, chopped
• 3 garlic cloves (2 whole, 1 minced)
• coarse salt and ground pepper
• 1 can (19 ounces) black beans, rinsed and drained
• 1/2 cup yellow cornmeal
• 1 cup shredded pepper Jack cheese
• 1 teaspoon ground cumin
• 4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed

Details

Servings 4
Preparation time 20mins
Cooking time 90mins
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.

In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.

Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.

Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.

Can also stuff peppers with shrimp.