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Stuffed Poblanos

Smaller and spicier than their bell-pepper cousins, poblanos are good for stuffing. Halve them lengthwise, and use a paring knife to cut out the ribs and seeds.

  • prep: 20 mins
    total time: 1 hour 30 mins
  • servings: 4

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Ingredients

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

Directions

  1. Step 1

    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; set aside.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Everyday Food, April 2008

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Reviews (37)

  • 12 Aug, 2014

    Forgot to mention, I did not use 3/4 cup of water, only used 1-2 Tblsp water (until it looked the right consistency), so did not have a problem with it being 'watery'.

  • 12 Aug, 2014

    This was an awesome recipe. Did modify it by using fresh from the garden tomatoes, blanched, peeled, de-seeded and cooked down to a puree type sauce. Also used 1/2 amount of beans and added in some sauteed ground round seasoned with cumin and chopped sauteed onions. Excellent. Savored every bite! Will definitely make again.

  • 21 Jul, 2014

    Did not like this recipe. Too much water for one. I don't think the cornmeal added anything. I've made other recipes that stuff with corn, beans, onions and cheese that are much better than this.

  • 30 Aug, 2013

    Amateurish recipe. Only change I made was to add a little corn cut fresh from the cob. The filling tasted like what it was: cornmeal in water with other stuff thrown in. The dish was decidedly lacking in flavor other than heat from the poblanos and jalapeno. I love preparing and eating Mexican-style food, but this was a complete bust. It looked attractive, but failed in both texture and taste.

  • 11 May, 2013

    I created this dish and added some of the sauce to the stuffing part for moisture. I also added some Chipotle powder. Everyone loved it! Make sure to wear gloves for the peppers. I usually do and wasn't thinking. My hands are on fire!!!

  • 11 Nov, 2012

    I doctored up this recipe after reading other reviews. Changes I made:
    - Added leftover shredded rotisserie chicken to stuffing
    - Used Mexican seasoned black beans
    - Added adobo to the sauce (like 3 tbsp.)
    - Added chipotle powder to sauce (like 1 tbsp.)
    - Used extra cheese
    - Bought spicy poblanos (might not be as great with super mild poblanos)
    - Added 4 tbsp. of sauce to filling

    I make Southwestern food a lot, and I thought this was delicious!! I'm so happy with it and will be making it again

  • 14 Aug, 2012

    I loved this dish! In all fairness, it did need a wee bit of tweaking: used serranno pepper as that is what I had on hand and left half of the seeds in for added heat; added 2 Tbs water and 2 Tbs of the tomato sauce to the filling as it was quite dry and I did not think it would set up right without added moisture; added a pinch of ground chipolte pepper to the filling and spread about 1/2c more cheese on top. I will make this again with my tweaks. Thanks for a great place to start!

  • 27 Mar, 2012

    i agree with naturalfoodie, i can not believe the negative reviews of this dish. my family loves it and requests it often. we also use bob's red mill corn grits. i also do not think the portion sizes are off, maybe 5 could eat from this, but not 10 - thats hilarious. we serve with white rice flavored with lime and cilantro. great dish!

  • 25 Feb, 2012

    I'm shocked by some of the negative reviews! I loved this dish! I agree it feeds more than 4. I would say 8. I made just a few changes. I used a fire roasted tomatoes b/c I love the flavor and thought it would go well. I also used more jalapeƱos b/c being from Texas I assume that every recipe isn't going to be hot enough. I used Red Mill course ground corn meal, which also might have been different from those who were less successful with this dish. It was great!

  • 16 Dec, 2011

    I made this with some modifications for a vegetarian friend's wedding reception -- her dietary restrictions include no cheese/dairy and no salt (my favorite things!). I was going to blame the how bland it was on the lack of salt, but it appears I'm not the only one who thought so, even when the recipe was followed. This dish looked so grey and unappetizing -- like it might crawl off the plate -- nobody ate it at the reception and it was quite a bit of work. Fail. Sorry Martha!

  • 13 Dec, 2011

    Martha Martha Martha... I am disappointed! You are a goddess when it comes to crafts, food and all things Martha but THIS, to even publish it makes me sad.
    First of all, there is no WAY this only serves 4 people. You ought to look into proper portion sizes. This could very easily feed 8. 9 or 10 if children are involved. Granted, I wouldn't want 8 people suffering to eat this bland, tasteless, mushy meal. It smells great but doesn't deliver. I expect more from you Mrs. Stewart.

  • 23 Sep, 2011

    This recipe was blahhh. Also the consistency of the corn meal once complete was not appetizing.

  • 31 Aug, 2011

    The recipe was okay. I think if I make it again I'd kick up the flavors a bit. Perhaps a bit more cumin and garlic. Not bad, but not great. A lot of prep work for the results.

  • 16 Aug, 2011

    Excellent Recipe. Easy to put together and great flavors. Will definitely make again.

  • 17 Jun, 2011

    This was outstanding!! I was a bit nervous because I am trying to eat vegetarian, but sometimes find vegetarian dishes with good reviews bad. However, this was really delicious and filling. I paired it with brown rice, and will definitely make this again!!!

  • 19 Nov, 2010

    Hey there lazenbyfamily.
    to get your peppers really yummy , fire roast them until skin is blackened. Put in paper bag to set. take out and peel carefully. Now the pepper will be silky instead of hard..

  • 27 Sep, 2010

    so yummy and the leftovers were better than when first cooked. i am going to make them again but skin the chilis before because mine came out a little crunchy and I like a really soft pepper!

  • 13 Sep, 2010

    I guess that I'm missing something. I made them tonight, and I felt they were very bland. It needed something. I wished I had added the extra jalapeno that I had chopped, but I thought the pepper jack would be enough. I think what eporto said about chorizo would have helped, but then it wouldn't have been vegetarian.

  • 17 Jul, 2010

    I absolutely love this recipe!!! Just perfect.

  • 6 Jul, 2010

    This is pretty tasty! It comes together so quickly, and the filling and the peppers are delicious and just the right amount of cheesy. However, I found the tomato sauce to be a bit sweet, and there was so much of it. That's my only complaint. I missed the part about adding water to the filling and mine still turned out fine! :)

  • 18 Feb, 2010

    I agree, was better the second day when the cornmeal had a chance to solidify. I really liked the tomato sauce mixture's flavor, and actually subbed a couple thai chilies for the jalepeno, since that's what we had on hand. My coworkers were jealous of my leftovers at lunch today.

  • 26 Jan, 2010

    It was even better the next day when the corn meal solidified a bit more. Very easy to make--and a great starting off point to get creative.

  • 29 Jun, 2009

    This was delicious and such a great make-ahead for lunches!

  • 21 Apr, 2009

    This was "super delicious!" We all loved it, exactly as-is.

  • 15 Mar, 2009

    I am making this for the second time. I loved the fact that it is low cal and I can eat two and not spoil my points for the day.

  • 28 Jan, 2009

    My favorite recipe! I used this recipe several times as is

  • 12 Nov, 2008

    Excellent recipe. I had some fresh grilled corn, which was a wonderful addition. I also doubled and froze half and it was even better reheated.

  • 29 Jun, 2008

    Did I mention it was a hearty and delicious vegetarian meal? :))

  • 29 Jun, 2008

    I used 1/2 can black beans and 1 can of navy beans seasoned with jalapeno. We like it spicy, so I used a fresh serrano pepper . I added ground chipotle and ground chile de arbol pepper, 1/2 t each. I replaced the 3/4 c water for bean/cornmeal mixture with tomato puree. I added a slice of quesadilla cheese (similar to brie in flavor and texture - wonderful for melting) inside each pepper. I put 1/2 shredded sharp cheddar into bean mixture and saved the rest for the top. No foil.

  • 28 Jun, 2008

    I made this again, the peppers came out perfectly. Not sure what I did wrong the first time, but, we enjoyed the recipe as is.

  • 26 Apr, 2008

    This is one of my favorite recipes so far from Everyday Food, and I have been using these cookbooks since it first came out. Next time I'll try the sweet potato idea, but I will definitely make this again as it is in the recipe. So easy and so tasty.

  • 17 Apr, 2008

    I made this last night - I replaced the jalepeno with a chipotle, and add some diced and sauteed chorizo. Made a tasty dinner, though I wasn't a fan of the pepper jack. Next time I'll try a different cheese.

  • 13 Apr, 2008

    We made this for dinner last night, it was both good and easy. I added a mashed up sweet potato to the filling, and used aged cheddar instead of pepper jack. the daughters loved it.. My peppers cooked all the way through, no crunch at all in the 45 minutes.

  • 12 Apr, 2008

    this has now become one of my favorite weeknight dinners. I like my peppers with a little more crunch, so I bake for a few minutes less.

  • 8 Apr, 2008

    I made this last nite. Wonderful!! Baked it a little longer then called for and it was tender and delicious. A keeper.

  • 8 Apr, 2008

    I made this last nite. Wonderful!! Baked it a little longer then called for and it was tender and delicious. A keeper.

  • 4 Apr, 2008

    we had this for dinner last night, my husband loved it as is. I however would have liked the peppers a little softer, they were really crunchy. The stuffing looks weird when you first combine the ingredients, but, was very tasty after it baked. I also used more cheese. I'm going to bake the leftovers for another 45 minutes tonight, hopefully, that will soften the peppers up. Served it with the cilantro lime rice, to which I added 2 small tomatillos in the sauce. The rice was really good. O