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Ingredients
- 1 (28 ounce) can whole peeled tomatoes in juice
- 1 jalapeno chile, ribs and seeds removed, minced
- 2 small or 1 large onion, chopped
- 3 garlic cloves, 2 crushed, 1 minced
- kosher salt and black pepper
- 1 (19 ounce) can black beans, drained and rinsed
- 1/2 cup yellow cornmeal
- 2-3 Tablespoons minced fresh cilantro
- 1 cup shredded Pepperjack Cheese
- 1 teaspoon ground cumin
- 3/4 cup water or broth
- 4 poblano peppers, halved lengthwise, ribs and seeds removed
- Preheat the oven to 425.
Preparation
Step 1
Combine the tomatoes, jalapeno, 1 onion, and 2 cloves of garlic in a food processor fitted with a steel blade. Process until smooth, and season with salt and pepper. Pour into a 9 x 13 inch baking dish, spreading to cover evenly.
In a medium bowl, combine the beans, cornmeal, 1/2 cup cheese, remaining onion, garlic, cumin, cilantro, and the water. Stir to combine, and season with salt and pepper.
Evenly divide the stuffing among the peppers, and lay in a single layer in the baking dish. Top with remaining cheese, and cover with aluminum foil.
Bake 45 minutes, or until poblanos are tender. Remove foil and bake an additional 10-15 minutes, or until cheese is browned. Allow to cool 10 minutes before serving.