Stuffed Poblanos

Poblanos are probably my favorite pepper: more exotic than a bell pepper but can be used in similar ways. At Mexican restaurants, if I see some sort of item with poblanos involved, I will most likely order it. These stuffed poblanos scratched the Mexican food itch without the grease normally involved. It starts with a salsa made in the blender, which the poblanos cook in. I liked the cornmeal filling for the poblanos as it adds some heft. I realized, after I took these out of the oven, this meal does not require the stovetop at all! I served this with the salad from the Black Bean and Rice Stuffed Poblanos I made last spring.

Stuffed Poblanos
source: Ezra Pound Cake as adapted from Everyday Food

Ingredients

• 1 can (28 ounces) whole tomatoes in puree
• 1 jalapeno, ribs and seeds removed, 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 (I used a 15 oz can)
  
• 1/2 cup yellow cornmeal
• 1 cup shredded pepper Jack cheese (I used sharp cheddar)
  
• 1 teaspoon ground cumin
• 4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
• Garnishes: sour cream, cilantro, lime zest

Preparation

1. Preheat oven to 425 degrees F.

2. 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-by-13-inch baking dish; set aside.

3. 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. (The mixture might look watery and not so appetizing. Forge ahead!)

4. Stuff poblano halves with bean mixture; place on top of sauce in baking dish. (If you have extra bean filling, you can add it to the dish.) Sprinkle poblanos with remaining 1/2 cup cheese; cover dish with aluminum foil.

5. 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.