Stuffed Poblanos
Smaller and spicier than their bell-pepper cousins, poblanos are good for stuffing. The cornmeal, black beans, cheese, and aromatics make the perfect filling.
Everyday Food, April 2008
542 Ratings
- 5 star values: 108
- 4 star values: 152
- 3 star values: 162
- 2 star values: 83
- 1 star values: 37
Martha Stewart Member
Rating: 5 stars
Great! A little xtra cumin for me!
Martha Stewart Member
Rating: 5 stars
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'.
Martha Stewart Member
Rating: 5 stars
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.
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Martha Stewart Member
Rating: 1 stars
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.
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
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!!!
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Martha Stewart Member
Rating: Unrated
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
Martha Stewart Member
Rating: Unrated
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!
Martha Stewart Member
Rating: Unrated
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!
Martha Stewart Member
Rating: 5 stars
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 jalapeños 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!
Martha Stewart Member
Rating: Unrated
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!
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: 1 stars
This recipe was blahhh. Also the consistency of the corn meal once complete was not appetizing.
Martha Stewart Member
Rating: Unrated
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.
Martha Stewart Member
Rating: Unrated
Excellent Recipe. Easy to put together and great flavors. Will definitely make again.
Martha Stewart Member
Rating: 5 stars
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!!!