Stuffed Poblanos (Vegetarian)
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
1 can (28 oz) whole tomatoes in puree
1 jalapeno chile (ribs and seeds removed), minced
2 small onions, chopped
3 garlic cloves (2 whole, 1 minced)
Coarse salt and ground pepper
1 can black beans, rinsed and drained
1 cup corn
1/2 cup yellow cornmeal
1 cup shredded pepper Jack cheese
1 tsp ground cumin
4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves. Puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish and set aside.
In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 1/2 cup water. Season with salt and pepper.
Dividing evenly, stuff poblano halves with bean mixture. Place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese and cover baking dish tightly with aluminum foil.
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.