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Stuffed Poblanos
4.1 (340 reviews)
These stuffed poblanos are filled with a mixture of black beans, cornmeal, and aromatics and are nestled in a quick, no-cook tomato sauce made in a blender.
Total Time95
Servings6
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Caloriesper servingIngredients
- 1 can (28 ounces) whole tomatoes in puree
- 1 jalapeno chile (ribs and seeds removed, for less heat), minced
- 2 small onions, chopped
- 3 garlic cloves (2 whole, 1 minced)
- coarse salt and ground pepper
- 1 can (19 ounces) black beans, rinsed and drained
- 0.5 cup yellow cornmeal
- 1 cup shredded pepper Jack cheese
- 1 teaspoon ground cumin
- 4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
- Roasted Cauliflower with Paprika , for serving (optional)
Instructions
- 1Heat oven; make sauce: Preheat oven to 425°F. In a blender, combine tomatoes in puree, jalapeño, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
- 2Assemble filling: 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.
- 3Stuff poblanos and nestle into sauce; sprinkle with cheese and cover: 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.
- 4Bake, covered, until tender; continue to bake uncovered: 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.