Stuffed Poblano Peppers
 
Ingredients
  • 4 medium to large poblano peppers, halved lengthwise, membranes and seeds removed (leave stems on)
  • 1-15 ounce can tomatoes (diced, crushed, or sauce)
  • 1 medium onion (1/2 chopped fine, ½ quartered)
  • 4 large garlic cloves (2 whole, 2 minced)
  • 1 jalapeno, seeded and membranes removed
  • ¼ teaspoon salt and pepper
  • 1 - 15 ounce can black beans, drained and rinsed
  • ¼ cup corn meal
  • 2 cups shredded cheese (cheddar, Monterey jack, or pepper jack)
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon coriander (optional)
  • ½ cup water
Instructions
  1. Preheat oven to 450 degrees.
  2. In a blender, combine tomatoes, jalapeno, ½ quartered onion, salt, and 2 whole garlic cloves until pureed.
  3. Pour into a 9x13 baking dish.
  4. In a medium bowl, combine beans, cornmeal, spices, half of cheese, remaining onion, minced garlic and water.
  5. Stuff poblano halves evenly with bean mixture, and place on top of sauce in baking dish. Sprinkle with remaining cheese. Cover and bake for 45 minutes. Remove foil and cook another 10 minutes until browned on top.
  6. Cool 10-15 minutes, serve with Spanish or Mexican rice.
Recipe by Faithful Provisions at http://faithfulprovisions.com/stuffed-poblano-peppers/