Monday, March 20, 2017
Here's a tasty, easy-to-prepare stuffed poblano pepper recipe that is vegetarian and gluten-free. The recipe calls for using four large poblanos, but when I've used that many all the peppers don't fit in one pan. So I reduced the recipe to three large peppers -- and still needed a second, smaller pan!
Stuffed Poblano Peppers
1 28-ounce can whole tomatoes in puree
1 jalapeno (ribs and seeds removed for less heat), minced
1 medium or large yellow onion, chopped
3 cloves of garlic (2 whole, 1 minced)
1 15-ounce can black beans, rinsed and drained
1/2 cup yellow cornmeal
1-1/4 cup shredded pepper Jack cheese
1 teaspoon ground cumin
3 large poblano peppers, halved lengthwise with stems left intact, ribs and seeds removed
1) Preheat oven to 425 degrees F. In a blender, combine tomatoes in puree, jalapeno, half the onions and 2 whole cloves of garlic. Puree. Season with salt. Pour sauce into a 9" x 13" baking dish and set aside.
2) In a medium bowl, combine black beans, cornmeal, 1/2 cup cheese, the remaining onion, the minced garlic clove, cumin and 1/2 cup water (note: the recipe calls for 3/4 cup water, but I found less water produced better results). Season with salt and pepper.
3) Dividing evenly, stuff the poblano halves with bean mixture and place on top of sauce in baking dish. Sprinkle poblanos with remaining cheese. Cover baking dish tightly with aluminum foil. Bake until poblanos are tender, about 45 minutes. Uncover and bake another 10 to 15 minutes, or until sauce thickens slightly and cheese is browned. Let cool 10 minutes and serve. Bon appetit!