07.14.2010 Stuffed Poblanos
Andrew and I have started exercising again! We finally agreed on the days of the week to get outside after work, and for the past three weeks we've been sticking to it. I try to be optomistic, generally, but because we've stopped and started in the past, I'm not sure how long this will last.
On the days we exercise, my routine is to prep a few things for dinner before we run so we aren't waiting too long to eat after we get back. My favorite dish is the kind I can pop in the oven while we're out, and these peppers fit the bill. They're hearty and filling, which is great for refueling after a workout, and not even a carnivore will miss the meat in this dish.
STUFFED POBLANOS
Recipe slightly adapted from Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Day
Serves 4, or 2 with leftovers.
If you like more heat, add a second jalapeno to the sauce, or finely chop one to add to the stuffing. Serve with lime wedges and sour cream, if desired.
Ingredients
1 can (28 ounces) whole tomatoes in puree
1 jalapeno chile (ribs and seeds removed), minced
2 small onions, chopped
3 garlic cloves (2 whole, 1 minced)
Coarse salt and ground pepper
1 can black beans, rinsed and drained
1 cup corn
1/2 cup yellow cornmeal
1 cup shredded pepper Jack cheese
1 teaspoon ground cumin
4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
Directions
Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 1/2 cup water; season with salt and pepper.
Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
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.
Reader Comments (14)
i love productive nights like this...dinner's on, workout's done! and this looks like it would make great leftovers, another bonus!
This looks divine! What a great and healthy recipe and I am sure it's perfect after working out (45 minutes is a long enough work for me ;))
Congrats on starting up the exercise routine! These look like the perfect post-workout food. Delicious and nutritious!
this looks good! i just fwded it to a friend and my sister to see if we should try it ;))
xo.
I love stuffed peppers, but have never done poblanos! I agree they are perfect- that even my husband does not miss the meat. Love the browned cheese on yours...mmm...
Congrats on getting back into the swing of working out. I find myself so ravenous after a workout, and this is the perfect solution. Thanks! Great post:)
Good work on your new exercise routine! I love the idea of these poblanos cooking while you're running! They look fabulous!
Really, really good. Really! GREG
Love your blog, lots of delicious looking recipes especially this one!
Thank you all for the supportive comments! We'll see how long our exercise routine lasts. :)
You show corn in your photos, but it is not mentioned in the list of recipe ingredients?
Jeanette: Great catch! I've added one cup of corn to the recipe.
Thanks for this great recipe! I made it tonight with a few small adaptations; cilantro in the tomato sauce and green onion in the stuffing, I also used green peppers as I could not find the poblanos.
The meal turned out great and I am looking forward to leftovers tomorrow.
Maria: Thanks so much for letting me know. I'm glad you enjoyed it!