Stuffed Poblanos

Stuffed Poblano Peppers

Joel likes to tease me about my apparent obsession with making “stuffed” food. Things like stuffed peppers, stuffed mushrooms, stuffed squash, and the like. I guess I’ve never thought about how much I enjoy stuffing food inside of food and calling it a meal. Unfortunately, Joel doesn’t share my interest in stuffed food. I don’t know why. Sure, he likes the components separately, but together? No, thanks. Well, maybe it’s mean of me, but I continue to make stuffed food, in hopes that he might someday change his mind. It may be working, because guess who liked this meal? Simple, slightly spicy, and meatless stuffing inside of a poblano makes for a delicious meal that leaves you stuffed! (see what I did there? haha)

1 can (28 ounces) Whole Tomatoes in Puree
1 Jalapeño, minced
1 Onion, chopped
3 Garlic cloves, 2 whole and 1 minced
Salt and Pepper
1 can (19 ounces) Black Beans, rinsed and drained
1/2 cup Yellow Cornmeal
1 cup Pepper Jack Cheese, shredded
1 teaspoon Ground Cumin
3/4 cup Water
4 Poblano Chiles, halved lengthwise, ribs and seeds removed

In a blender, puree the tomatoes, jalapeño, half of the onions, and the 2 whole garlic cloves. Season with salt and pepper. Pour the sauce into a 9x13 baking dish. In a medium bowl, combine the beans, cornmeal, 1/2 cup of cheese, remaining onions, minced garlic, cumin, and water. Season with salt and pepper. Evenly spoon the filling into the poblano halves. Place the poblanos on top of the sauce in the baking dish, then evenly sprinkle with the remaining cheese. Cover the baking dish tightly with foil. Bake at 425 degrees for 45 minutes, or until the poblanos are tender. Uncover and continue to cook until the cheese is brown and bubbly and the sauce has thickened slightly, about 10-15 minutes.

SOURCE: Martha Stewart