Stuffed Poblano Peppers

For the first Meatless Monday of 2012, I decided to spice things up. The stuffing for the peppers was a combination of canned black beans, shredded pepper Jack cheese, diced onions, minced garlic, cornmeal and water which was all mixed together. The peppers were placed in a casserole dish filled with a simple tomato sauce. More pepper Jack cheese went over the top; the dish was covered with foil and baked in a hot oven for 45 minutes, uncovered and baked for another 15 minutes. The entire dish cooled for 10 minutes before being served. I garnished each serving with a dollop of sour cream and chopped cilantro.



Stuffed Poblano Peppers
Adapted from ezrapoundcake.com

28 ounce can whole tomatoes in puree
1 jalapeno, minced
1 large onion, chopped
3 cloves garlic (2 whole, 1 minced)
kosher salt and ground pepper
15 ounce can black beans, rinsed and drained
1/2 cup yellow cornmeal
1 cup shredded pepper Jack cheese, divided
1 teaspoon ground cumin
4 large Poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
Garnishes: sour cream, cilantro, lime zest

Preheat oven to 425 degrees F.

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 x 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.

Stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover dish 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, rotating after 6 minutes. Let cool 10 minutes.

Garnish as desired with sour cream, chopped cilantro and lime zest.

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