Wednesday, January 29, 2014

Stuffed Poblano Peppers

Smaller and spicier than bell-peppers, poblanos are good for stuffing. Halve them lengthwise, and use a paring knife to cut out the ribs and seeds. This recipe can be used as a main entree or an appetizer. I make this dish when I get tired of making the usual Mexican dishes such as tacos and enchiladas. 


1 can whole tomatoes in puree
1 jalapeno chile, chopped
2 small onions, chopped
3 garlic cloves
salt and ground pepper
1 can 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, seeds removed


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.
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