Wednesday, May 28, 2008

stuffed poblanos... 1 hour and 30 minutes

This vegetarian meal is so good for you! It has a whopping 330 calories per serving (serving size: 1 pepper/2 halves). Peppers also aid in digestion.... so ENJOY!

the goods:

1 can (28 oz.) whole tomatoes in puree
1 jalapeno chile (ribs and seeds removed for less heat)
2 small onions, chopped
2 garlic cloves (2 whole, 1 minced)
1 can (15 oz.) black beans, rinsed and drained
1 bag (16 oz.) frozen corn
1/2 cup yellow cornmeal
2 cups shredded pepper jack cheese
1 teaspoon ground cumin
4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed

Preheat oven to 425 degrees. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole gralic cloves; puree. Season with salt. Pour sauce into a 9-by-13 baking dish; set aside.

In a medium bowl, combine beans, corn, cornmeal, 1 cup cheese, remaining onions, minced garlic, cumin, and 1/2 cup water; season with salt and pepper.

Dividing evenly, stuff poblano halves with bean and corn mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining cheese; cover baking dish tightly with aluminum foil. (You will most definitely have more stuffing than you will need, you can save it for some burritos, or if you have a larger family, make 2 trays of peppers.)

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 tortilla chips if desired.

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