Friday, February 8, 2013

Stuffed Poblanos

Stuffed Poblanos

The other day while grocery shopping, I happened to notice some gorgeous poblano peppers.  Seriously, they are such a pretty deep green.   I also happened to remember that I had recently seen a stuffed poblano recipe while browsing through Everyday Food: Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Day .  

See, there is a reason that I spend the majority of my free time, curled up in a comfortable chair, browsing through my cookbooks.

This is the reason.  This was easy enough for a weeknight, meatless, healthy…win, win, win.  The fresh tomato sauce that you blend up is fantastic and I think there must be oodles of uses for it.  And even though I mentioned the virtuous meatlessness of this recipe, I would not hesitate to use some sausage in this – a little chorizo would be divine!

You can find the recipe in one of my favorite cookbooks listed above, online – Stuffed Poblanos, and I’ve also included it below for you.

Stuffed Poblanos

  • 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
  • 1/2 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
  1. Preheat oven to 425. 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.
  2. 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.
  3. 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.
  4. 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.

Serves 4



This will be my entry for Foodie Friday at Designs by Gollum!


Joanne said...

I can never turn down a good stuffed poblano recipe! Those are one of my favorite peppers.

June said...

Oh yum and I'll be adding chorizo for you know who. Thanks Pam. Looks delicious!

Betsy Adams said...

YUM.... Sounds wonderful. I love any kind of 'stuffed' peppers --as long as they are not too spicy.

Have a great weekend.

shabby girl said...

Sounds yummy!

Kat said...

One of my favorite Mexican dishes is the Rellano. It uses the poblano and this dish is very similar to the type I like. I am going to have to give this one a try. Thanks.

Marjie said...

My mother always stuffed peppers with a ground beef and rice mixture. Since her only child was allergic to peppers, this always created problems when she tried to force said child to eat. It's nice that you found a different and more healthy way to stuff them!

Karen (Back Road Journal) said...

Your stuffed poblano peppers sound terrific. Perfect for a cold winter night.

grace said...

ah, payoff. :)
as long as there's some cheese involved, you can stuff peppers with anything and i'll do a little dance. :)

jeri said...

I was feeling blah about what to do with the last of my turkey chili after having it three days in a row for lunch. I'm going to stuff a poblano with it and put some cheese on top. Thanks for the inspiration!

Cindy said...

You didn't have to remove the skins first? That would certainly simplify things.

Btw, I'm sure not as good as your homemade, but Cedarlane makes a pretty decent roasted chile rellano.

Lea Ann said...

I've got a shrimp stuffed poblano recipe waiting in the wings to prepare and blog about. Poblanos are my favorite.

Chris said...

I want to stuff these poblanos in my mouth!