We had stuffed poblano peppers for the first time ever this week. Um, I really can’t believe I have never had stuffed peppers before—these were amazing! This was a great way for me to wade in to a stuffed pepper recipe because this one is very easy, and I like easy. Since peppers are in season right now, and overflowing our CSA box, this was the perfect recipe to use our poblano peppers in.
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Poblano Peppers
Poblano peppers, if you’ve never tried one, are rich and dark in color, like a jalapeno, but their size is large, similar to a green bell pepper. Now, you need to know that they do lean toward spicy. They are spicier than green peppers, but yet not quite as fiery as hot peppers like jalapenos. If you want to tone down the heat in this stuffed pepper recipe, just remember to remove the membranes (the white fleshy part) and the seeds. (COOK’S TIP: Remember to wash your hands well when you are finished handling those membranes.)
Vegetarian Stuffed Poblano Peppers
Vegetarian stuffed poblano peppers use black beans rather than meat. (For a non-vegetarian meal, you could easily add ground beef or chicken to these.) The recipe also calls for cheese (I am generous with the cheese!) and tomatoes. I use whatever tomato product I have on hand. If you have any fresh tomatoes, use those–they would work perfectly in this dish. Don’t make a special trip to the grocery store, however. Because your tomatoes will be cooking in the oven with spices anyway, it really doesn’t matter what kind you get.
Hope you like this!
- 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
- Preheat oven to 450 degrees.
- In a blender, combine tomatoes, jalapeno, ½ quartered onion, salt, and 2 whole garlic cloves until pureed.
- Pour into a 9x13 baking dish.
- In a medium bowl, combine beans, cornmeal, spices, half of cheese, remaining onion, minced garlic and water.
- 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.
- Cool 10-15 minutes, serve with Spanish or Mexican rice.
Adapted from Martha Stewart.
I stumbled across your website looking for a “garlicky kale” recipe like the one they have at Whole Foods. I haven’t tried it, but your description of the ingredients is right on to what I thought was in it. Upon further investigation into your website, I understood the principles and the reason you were sharing that we must be good stewards to the earth, by being economically responsible. I noticed that many of your recipes call for canned beans. About 2 years ago, a buddy of mine who likes to cook suggested that I get a pressure cooker. My mom used a pressure cooker for canning when I was a kid, and that monstrosity scared all of us kids with it’s clicking pressure valve and plumes of steam. But this is totally different. It is programmable with the amount of pressure, and the time you need to cook things. I can make a couple cups of beans from dry in about 45 minutes. Not only are we saving money, but we aren’t putting more cans in the recycling bin. The other advantage is that we cut down our sodium by seasoning the beans with vegetables and herbs, which taste much better than canned. I priced all the ingredients to make 16oz of hummus to be 78 cents. An 8 oz. container on sale is around $2.50. Here is the link for the Cuisinart Electric Pressure cooker available from Williams-Sonoma Online (only online).
http://www.williams-sonoma.com/products/cuisinart-electric-pressure-cooker/?pkey=cpressure-rice-slow-cookers
I hope you and other faithful provision followers will try it out. In addition to beans you can also use cheaper cuts of meat, and make great healthy meals for your family in a fraction of the time it would take to cook them in a dutch oven.
Thanks again, for the great website. I’m a fan!