Stuffed Poblanos


If I didn't say that I would blog about this recipe than I probably would have skipped it. It wasn't bad, but it seemed like it was missing something. Either way, it was my attempt to have a meatless night and it worked out.

Stuffed Poblanos
Slightly adapted from: Pink Parsley adapted from Everyday Food: Fresh Flavor Fast
Servings: 3
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    • 1 28 oz. can whole peeled tomatoes in juice
    • 1 jalapeno, seeded and minced
    • 1 onion, chopped
    • 3 tbsp. minced garlic
    • 1 can kidney beans, drained and rinsed
    • 1/2 cup yellow cornmeal
    • 2 tbsp. fresh cilantro
    • 1 cup shredded Pepperjack cheese
    • 1 tsp. ground cumin
    • 3/4 cup water
    • 3 poblano peppers, halved lengthwise, seeded
1. Preheat the oven to 425.
2. Combine the tomatoes in juice, jalapeno and 2 tbs. of garlic in food processor or blender and blend until smooth. Season with salt and pepper. Pour into a 9x13 dish.
3. In a large bowl, combine the beans, cornmeal, 1/2 cup of the cheese, 1 tbs. garlic, cumin, cilantro and water. Stir to combine and season with salt and pepper.
4. Divide the mixture into the peppers and lay in the baking dish. Top with the remaining cheese and cover with aluminum foil.
5. Bake for 45 minutes. Remove the foil and bake 5-10 minutes more or until the cheese is browned. Allow to cool for a few minutes before serving.

Maybe its the cornmeal that I'm not a big fan of. It made the stuffing seem kind of gritty. I wonder if breadcrumbs would be different, or honestly, if a binding ingredient is even necessary. Once the cheese melts it sticks to the pepper pretty well. Tom suggested that instead of the tomatoes, using something thicker like a mixture of tomato sauce and paste or even a jar of pizza sauce. Just something thicker with a bit more flavor. I'll probably try this again making some more changes to see what happens.

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