Black Bean & Pepper Jack Stuffed Poblano Peppers
Ingredients
The sauce
-
1
14.5-ounce can
crushed fire-roasted tomatoes
-
½
cup
chopped red onion
-
1
whole
jalapeño pepper, stemmed, seeded, and chopped
-
3
cloves
garlic, roughly chopped
-
½
teaspoon
salt
-
¼
teaspoon
dried oregano
The filling
-
2
15-ounce cans
black beans, rinsed and drained
-
1 ½
cups
shredded jalapeño jack cheese, divided
-
1
cup
vegetable broth
-
¾
cup
cornmeal
-
½
cup
finely chopped red onion
-
1
teaspoon
ground coriander
-
½
teaspoon
ground cumin
-
½
teaspoon
salt
-
¼
teaspoon
ground black pepper
-
4
medium
poblano chile peppers, stemmed, halved, and seeded
-
optional
cilantro, sliced green onions, and pickled peppers for garnish
Instructions
- Preheat the oven to 400°F.
- Make the sauce by blending the crushed tomatoes, onion, jalapeño, garlic, salt, and oregano until smooth, then pour it into a baking dish.
- Prepare the filling by mixing black beans, 1 cup of cheese, vegetable broth, cornmeal, onion, coriander, cumin, salt, and pepper in a bowl.
- Stuff the poblano halves with the bean filling and place them on top of the sauce in the baking dish.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil, sprinkle the remaining cheese on top, and bake uncovered for an additional 5-8 minutes until the cheese melts.
- Garnish with cilantro, green onions, and pickled peppers before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
216
Total fat
10g
Total carbohydrates
22g
Total protein
10g
Sodium
702mg
Cholesterol
25mg
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