Stuffed Poblanos Dinner Recipe

This is a delicious and very healthy dinner recipe my sister shared with me. We ate the stuffed poblanos with brown rice and chopped avocado and it sure tasted great!

Ingredients (serves 4):

• 1 (14 oz) can whole peeled tomatoes in juice
• 1 jalapeno chile, chopped (with seeds and ribs removed)
• 1 yellow onion, coarsely c
  hopped
• 3 cloves garlic, minced
• 1 can black beans, rinsed and drained
• 1/4 C. corn meal
• 1/3 C. water
• 1/2 tsp. ground cumin
• salt and pepper to taste
• 1/2 C. grated cheddar cheese
• 2 large poblano chilies (pasilla peppers), halved lengthwise with seeds and ribs removed

Instructions:

1. Preheat oven to 425 degrees F.
2. In a blender, blend the can of tomatoes (with juice), chopped jalapeno, 1/2 of the onions, and 2 of the garlic cloves. Pour the puree into a 9×9 inch casserole dish. Stir in salt to taste.
3. In a bowl, combine black beans, corn meal, the other half of the onions, the last clove of garlic (minced), water, cumin, 1/4 C. of cheese, and salt and pepper.
4. Stuff each poblano half with 1/4 of the black bean mixture. Place stuffed poblanos on top of the tomato mixture in the casserole dish (it might be hard to fit them in there perfectly, so it’s okay if they’re on top of each other a little bit). Sprinkle the remainding 1/4 C. of cheese on top of the stuffed poblanos. Cover entire casserole dish tightly with foil and cook for 40 minutes.
5. Remove foil and cook another 10 minutes. Let cool about 10-15 minutes. Serve over brown or white rice.

*Inspired by my sister.