Monday, January 6, 2014

Recipe - Stuffed Poblano Peppers

While perusing the produce section at my local apple orchard, I saw some really good looking poblano peppers and although I had no idea what to make with it, I knew I had to take them home with me.  I did a recipe search on Poblano peppers and found a recipe that looked good enough to try.  Not to mention that the ingredients are all healthy with minimal added fat.  Try this one out during the holidays and let me know it turns out.  Enjoy...

Here's the finished product:

Vegetarian Stuffed Poblano Peppers

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

  1. Preheat oven to 425 F.  In a food processor, combine tomatoes in puree, jalapeño, half the onions, and 2 whole garlic cloves; puree.  Season with salt.  Pour sauce into a 9x13x2 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. 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.
  4. 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.