When I saw this recipe in Everyday Food I knew I had to make it right away.
It has beans. It has cornmeal. It has spicy peppers, tomato and cheese.
I was in love but could never imagine that the same fate would find my husband and that it would be him that would get the last bite, and the first one, and the ones in the middle.
I guess it always surprises me when my husband eats vegetarian bean dishes. I should have known it would work since Havana Black beans are his favorite. I should have made more at once instead I will be repeating the process again tomorrow.
Thank goodness it is an easy recipe and the prep time is about 20 min.
You will need: 1 (28oz) can of whole peeled tomatoes in juice, 1 jalapeno chile, 2 small (1 huge) onion, 3 garlic cloves, 1 (19 oz) can black beans, 1/2 cup yellow cornmeal, 1 cup (4 oz) shredded cheese (pepper jack or italian mix), 1 tsp cumin, 3/4 cup water, 4 large poblano peppers.
Preheat oven to 425 F
Take half of your onion supply and roughly chop, it is going to the blender so chop enough that it can fit in there.
Slice Jalapeno in half and remove the seeds
Take two cloves of garlic wack with the side of the knife and remove the outside skin
In your regular blender (yes the one you make your margaritas in) place onion, jalapeno and garlic
Add can of tomatoes with juice and blend until combined, whole 5 seconds
You should have half onion and one garlic clove left
Say bibidi babidi boo and it should magically be chopped.
It did not work for me either, but I bet one day it will. That will be the day I teach my kids knife skills.
Place onion, garlic, beans (rinsed and drained) and cornmeal in a bowl
Add 1 cup of cheese and 1 tsp ground cumin.
Poblano is a mild chili pepper originating in state of Puebla in Mexico and according to wikipedia it can occasionally have some significant heat. To play it safe I added 1/2 cup pepper jack to the inside and milder Italian cheese blend to sprinkle over. Thank goodness I did because my poblanos had some kick.
Mix the filling well adding 3/4 cup water.
Slice the peppers in half
Remove the seeds and stuff with bean mixture
Into 9×13 inch baking dish pour the spicy tomato sauce.
Squeeze the stuffed poblanos into the pan and sprinkle with remaining 1/2 cup cheese.
Cover with aluminum foil and bake until peppers are tender about 45 minutes.
Uncover (sorry for the inside a dirty oven photo) and continue to cook until sauce thickens and the cheese is browned. Can you see the sauce boiling? It will take 10-15 minutes
Let cool 10 minutes before serving. Get yourself the first bite because you never know if you will get a chance to get a second.
I am already “in love” with this and haven’t even made it yet! Next on my list!
All that cheese…the beans…the cornmeal…I’m so in love.
Wow! this looks fabulous! And so easy.
Going to try it soon with my garden tomatoes and peppers
Wow, I’ve had so much Mexican food in my life, but I’ve never seen a recipe with cornmeal in the filling. This one’s a keeper! Thanks for visiting my blog.
Oh man, your photos with the melted cheese and tomato sauce are making my mouth water. I have to make this soon. I’m going now to make my shopping list. Thank you so much!
What a wonderful recipe! I havnt seen anything quite like this and can imagine that its gorgeously flavoursome. Great post with lovely photos!
Oh wow! Now this is my type of meal – I’m a big fan of black beans myself, so I’ll definitely be putting this on the to-do list =)
I love these peppers. This is a great family meal that looks and sounds delicious. I hope you have a great day. Blessings…Mary
These stuffed poblanos sound really tasty!
Kathy!
I cannot believe the growth of your site – the beauty of your recipes and the pleasure I am missing by not being an avid reader like I used to be. This looks sensational and I MUST MAKE It.
XO
Valerie
This is a terrific recipe and dish; I am crazy for poblanos and would inhale this!
Thanks so much for the award bestowed on me. I am honored.
Meeee tooo – in love with this idea! My sweetie will love the pepper jack and jalapeno! I will love the cheeeeezy tomato cornmeal!
Definitely will add it to the big long list of recipes from you to try!
This looks great… I love beans too and will sure try this!
That looks really good. I have to try it.
Just got done making and eating the stuffed poblanos. My mouth and tummy are very happy. Loved the tomato sauce on the bottom. Next time I will add corn kernels to the stuffing as well. Delicious!
I have 15 minutes left before rgey are done. Only thing I added was ricotta cheese. Yummy!
I’ve made this recipe many times its always a hit. I’ve age dded a lil bit of sausa