(YAY! The days are starting to get longer!! The lighting at night time kills me! I’m ready to have my natural lighting back at dinner time!)
I had yet to purchase a poblano pepper before this recipe. I spotted them at Whole Foods, and they looked tasty! So I picked up 2 peppers, along with a package of sweet red peppers, and headed home.
This recipe is a modification of one found here.
I really spiced it up- the hubs and I loooooove spicy foods. This dish is pretty simple to put together- it also makes terrific left overs.
- 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
- Optional- Jar of jalapenos or extra fresh jalapenos
- 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.
2. 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.
3. Place peppers on top of sauce (I only had 2 poblanos, so I used the other peppers that were in my house= sweet red peppers-which were deeelish).
4. Stuff poblano halves with bean mixture.
4. Add jalapenos on top if you like spice!
5. Place remaining 1/2 cup cheese on top of peppers (I ran out of the grated cheese…excuse the unsightly cheese); cover baking dish tightly with aluminum foil.
6. 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.
7. Let cool 10 minutes.
Serve with fresh cilantro and green onions!
cheers and happy evolving!