This is a vegetarian meal that even my husband can get behind. Poblano peppers stuffed with a black bean and cornmeal mixture, topped with cheese, then baked in a spicy tomato sauce. These guys are packed with flavor, and the great thing is that they are open to so many adaptations. Add more veggies. If you HAVE to have meat, you could add some grilled chicken or ground beef. Stuff them with rice. The possibilities are endless.
They can also be made ahead of time, so dinner can be on your table less than an hour after you get home.
adapted from Everyday Food: Fresh Flavor Fast
- 1 (28 ounce) can whole peeled tomatoes in juice
- 1 jalapeno chile, ribs and seeds removed, minced
- 2 small or 1 large onion, chopped
- 3 garlic cloves, 2 crushed, 1 minced
- kosher salt and black pepper
- 1 (19 ounce) can black beans, drained and rinsed
- 1/2 cup yellow cornmeal
- 2-3 Tablespoons minced fresh cilantro
- 1 cup shredded Pepperjack Cheese
- 1 teaspoon ground cumin
- 3/4 cup water or broth
- 4 poblano peppers, halved lengthwise, ribs and seeds removed
Combine the tomatoes, jalapeno, 1 onion, and 2 cloves of garlic in a food processor fitted with a steel blade. Process until smooth, and season with salt and pepper. Pour into a 9 x 13 inch baking dish, spreading to cover evenly.
In a medium bowl, combine the beans, cornmeal, 1/2 cup cheese, remaining onion, garlic, cumin, cilantro, and the water. Stir to combine, and season with salt and pepper.
Evenly divide the stuffing among the peppers, and lay in a single layer in the baking dish. Top with remaining cheese, and cover with aluminum foil.
Bake 45 minutes, or until poblanos are tender. Remove foil and bake an additional 10-15 minutes, or until cheese is browned. Allow to cool 10 minutes before serving.