Hearty black beans and melty pepper jack cheese stuffed inside poblano peppers, and then baked to perfection atop a zesty sauce. Adapted from Better Homes & Gardens’ Poblanos Stuffed with Black Beans.
Prep Time:30 minutes
Cook Time:35 minutes
Total Time:1 hour 5 minutes
Yield:6-8 servings 1x
For the sauce:
1 (14.5-ounce) can crushed fire-roasted tomatoes
1/2 cup chopped red onion
1 jalapeño pepper, stemmed, seeded, and chopped
3 cloves garlic, roughly chopped
1/2 teaspoon salt
1/4 teaspoon dried oregano
For the peppers:
2 (15-ounce) cans black beans, rinsed and drained
1 1/2 cups shredded jalapeño jack cheese, divided
1 cup vegetable broth
3/4 cup cornmeal
1/2 cup finely chopped red onion
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 medium poblano chile peppers, stemmed, halved and seeded
Cilantro, sliced green onions, and pickled peppers for garnish (optional)
Preheat the oven to 400°F.
Make the sauce:
In a blender or food processor fitted with the S-blade, combine the crushed tomatoes, onion, jalapeño, garlic, salt, and oregano. Cover and blend until smooth. Pour the sauce into a large 9 x 13-inch baking dish.
Stuff the peppers:
In a large mixing bowl, combine the black beans, 1 cup of cheese, vegetable broth, cornmeal, onion, coriander, cumin, salt, and pepper. The mixture will seem wet, but it will firm up while baking.
Place the poblano halves on top of the sauce in the baking dish. Use a spoon to stuff the bean filling into each poblano half.
Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and sprinkle the remaining 1/2 cup of cheese over the top of the peppers. Bake, uncovered, until the cheese has melted, 5-8 minutes more. Top with cilantro, green onions, and pickled peppers before serving.