Stuffed Poblanos

Prep Time: Total Time: Servings:

25 mins 1 hr 35 mins 6

This recipe for stuffed poblanos makes for a hearty, Tex-Mex-inspired meal that's perfect for a weeknight. Stuffed with a mixture of black beans, cornmeal, and aromatics like garlic and onion, the peppers are nestled in a no-cook tomato sauce that comes together quickly in a blender. A sprinkling of shredded pepper-jack cheese adds a spicy kick and becomes deliciously melty in the oven. The best part about this recipe is that it's totally adaptable: toss some leftover chopped roasted vegetables into the filling or switch up the spices to include ground chipotle, chili powder, or even a few dashes of hot sauce. You can use any cheese on top as well, from cheddar to Monterrey jack to a Mexican-style blend. To round out the meatless meal, serve these peppers alongside some cilantro-lime rice or roasted cauliflower.

Poblanos vs. Bell Peppers

Poblano peppers are deep green with thin skins, a subtly fruity flavor, and a mild spiciness. They are less vegetal than bell peppers and are most commonly used in Mexican and Tex-Mex recipes. They contain ribs and stems that you'll want to remove before stuffing and can be eaten raw, roasted, sautéed, or baked, like in this recipe.

Like most green bell peppers, they are the unripe version of a red-colored pepper, only in the case of the poblano, the pepper becomes spicier the riper it gets. Speaking of spice, poblanos land higher on the Scoville scale than bell peppers but lower than jalapeños, clocking in at between 1,000 and 2,000 units, but you can occasionally find a poblano with surprising spiciness.

You can use a food processor to make the sauce if you don't have a blender; it may be slightly more chunky but will work just as well.

Ingredients

• 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

• ½ 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)

Directions

1. Heat 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.

2. Assemble 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.

   After mixing, the cornmeal should no longer look dry. If it does, stir in a tablespoon of water at a time until it's lightly moistened.

3. Stuff 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.

4. Bake, 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.

Storing and Reheating

Leftover stuffed poblanos can be refrigerated for up to three days. Reheat them, covered, in a 450-degree Fahrenheit oven or toaster oven until heated through.

Variations

For more of a kick, leave the ribs and seeds in the jalapeños and add a few dashes of cayenne pepper, ground ancho chile, or your favorite hot sauce to the filling mixture.

More Recipes With Poblanos:

• White Bean Chicken Chili

• Vegetarian Enchiladas Suizas

• Hearty Southwestern Corn Chowder

• Baked Potatoes With Poblanos and Sour Cream

• Picadillo-Style Chili

• Queso Fundido

• Chicken-Chile Stew