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Stuffed Poblanos Recipe

Fast & Easy Dinner: Stuffed Poblanos

Stuffed poblanos are an excellent choice for a festive Cinco de Mayo dinner, and if a chorizo and shrimp filling doesn't support your meat-free lifestyle, I've got the perfect vegetarian variation for you.

This baked poblano recipe stuffs the pepper shells with a mixture of cornmeal, black beans, and jack cheese. A quick blender sauce consists of canned tomatoes, jalapeños, garlic, and onions.

The resulting dish is similar to enchiladas, but without tortillas. Serve a green salad with radishes and a lime vinaigrette on the side. Intrigued by the sound of this dish? Get the recipe now.

Stuffed Poblanos

Stuffed Poblanos

Stuffed Poblanos Recipe 2010-05-04 14:13:02

Ingredients

  1. 1 can (28 ounces) whole tomatoes in puree
  2. 1 jalapeno chile (ribs and seeds removed, for less heat), minced
  3. 2 small onions, chopped
  4. 3 garlic cloves (2 whole, 1 minced)
  5. coarse salt and ground pepper
  6. 1 can (19 ounces) black beans, rinsed and drained
  7. 1/2 cup yellow cornmeal
  8. 1 cup shredded pepper Jack cheese
  9. 1 teaspoon ground cumin
  10. 4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed

Directions

  1. Preheat oven to 425.
  2. 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; set aside.
  3. In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
  4. Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
  5. 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.

Serves 4.

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Join The Conversation
4evrfuzzy 4evrfuzzy 7 years
Normally the skins of the pablanos are roasted off. I bet because this recipe skips that step they're a pain in the ass to eat.
danakscully64 danakscully64 7 years
Looks yummy!
orangek8 orangek8 7 years
Martha's cilantro-lime rice is the BEST.
justcallmebeck justcallmebeck 7 years
Looks delicious! I wonder what effect eliminating the cornmeal would have? One of my guests has allergy concerns.
suziryder suziryder 7 years
Hehe, I saw this recipe on Martha's website earlier this week when I was looking up some cinco de mayo recipes! I won't be making this tonight, but that photo looks soooo amazing I'm going to have to try it sometime soon. I'll be attempting her cilantro-lime rice and her red beans with cheese tonight, to go along with steak tacos. Mmm that whole slideshow of Mexican recipes was so drool-worthy.
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