Poblano chiles are a bit smaller and spicier than bell peppers and are great for stuffing. Available in the produce section of many US grocery stores, poblano peppers are very dark green and triangular shaped. They are often used in making the classic dish - chiles rellenos - roasted cheese stuffed and batter dipped fried peppers.
This recipe for stuffed poblano chile peppers is a fresh Mexican inspired alternative to traditional stuffed bell peppers.
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Stuffed Poblano Peppers Recipe
1 can (28 ounces) whole tomatoes in puree
1 jalapeno chile (ribs and seeds removed, if desired), minced
2 small onions, peeled and chopped
3 garlic cloves, peeled (2 whole, 1 minced)
Salt and black 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, ribs and seeds removed
Preheat oven to 425 F degrees. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves. Puree until smooth. Season with salt. Pour the sauce into a 9x13-inch baking dish and then set it 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 the poblano chile halves with the bean mixture and place in the baking dish on top of the sauce. Sprinkle the poblano chiles with the remaining 1/2 cup of cheese. Cover the baking dish with aluminum foil.
Bake until the poblanos are tender, about 45 minutes. Remove foil and continue to cook until the sauce thickens slightly and cheese is golden brown, about 10 to 15 minutes more. Remove from the oven and let cool for 10 minutes before serving.
Serve with your favorite rice and/or vegetable.
Makes 4 servings of stuffed poblano peppers
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Source: Martha Stewart Everyday Food
– One of my favorite cooking magazines