Ingredients
For the sauce:
- 1 14.5-ounce can crushed fire-roasted tomatoes
- ½ cup chopped red onion
- 1 jalapeño pepper, stemmed, seeded, and chopped
- 3 cloves garlic, roughly chopped
- ½ teaspoon salt
- ¼ teaspoon dried oregano
For the peppers:
- 2 15-ounce cans black beans, rinsed and drained
- 1 ½ cups shredded jalapeño jack cheese, divided
- 1 cup vegetable broth
- ¾ cup cornmeal
- ½ cup finely chopped red onion
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 medium poblano chile peppers, stemmed, halved and seeded
- Cilantro, sliced green onions, and pickled peppers for garnish (optional)
Instructions
- 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 ½ 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.
Nutrition (estimated per serving)
Calories: 216kcalCarbohydrates: 22gProtein: 10gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 702mgPotassium: 287mgFiber: 4gSugar: 4gVitamin A: 624IUVitamin C: 69mgCalcium: 235mgIron: 1mg
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