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Categories:
tomatoes pepper onion garlic kosher salt black beans cornmeal fresh cilantro monterey jack pepper cheese cumin water peppers
Viewed: 55 - Published at: 8 years agoIngredients
- 14 ounces tomatoes, fire roasted
- 1 jalapeno pepper, minced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- kosher salt and pepper
- 1 cup black beans, drained and rinsed
- 14 cup cornmeal
- 2 tablespoons fresh cilantro, minced
- 1 cup monterey jack pepper cheese, shredded
- 12 teaspoon cumin
- 3 ounces water
- 2 poblano peppers, halved and seeds removed
Method
- Combine tomatoes, jalapeno, 1/2 of the onion, and 2 garlic in food processor bland until smooth.
- Pour into 9X9 inch pan.
- Spread evenly.
- Place pablano halves into the sauce.
- In a med.
- bowl, combine beans, cornmeal,1/2 Cup cheese, other 1/2 of the onion, 1 garlic, cumin, cilantro and water.
- Stir to combine and season with salt and pepper.
- Evenly divide stuffing into the peppers.
- Top with remaining cheese and cover with foil.
- Bake 45 minutes until poblanos are tender.
- Remove foil and bake another 10-15 minutes until the cheese is melted and starting to brown.
- Allow to cool 10 minutes before serving.
