Food & Cooking Recipes Main Dish Recipes Casserole Recipes Stuffed Poblanos 3.4 (541) 15 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 31, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 30 mins Servings: 4 Smaller and spicier than their bell-pepper cousins, poblanos are good for stuffing. The cornmeal, black beans, cheese, and aromatics make the perfect filling. 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 ½ 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 Roasted Cauliflower with Paprika, for serving (optional) Directions Preheat oven to 425 degrees. 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. 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. 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. 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. Serve with roasted cauliflower, if desired. Cook's Notes Halve the poblanos lengthwise, and use a paring knife to cut out the ribs and seeds. Rate it Print