Stuffed poblano peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 poblano peppers, halved1 28 oz can whole tomatoes3 cloves of garlic, 2 smashed, 1 minced1 large onion, diced1 jalapeno pepper, seeded1 can of black beans1/2 cup yellow cornmeal1 cup shredded monterey jack cheese1 tsp cumin powder (not seed!!)3/4 cup water
Preheat over to 425.
Put tomatoes, smashed garlic, half of onion, and jalapeno in a bowl and blend with a stick blender until smooth. Put tomato mixture on bottom of a 9 x 13 roasting pan.
In a large bowl, mix together rest of onion, beans, cornmeal, 1/2 the cheese, water, cumin. Stuffed poblano pepper halves with mixture and put in tomato sauce.
Sprinkle rest of shredded cheese on top of peppers, cover tightly with tinfoil. Bake in over for 45 minutes, until peppers are tender.
Uncover and back for 10 more minutes, until cheese is brown and bubbly. Serve and enjoy.
Serving Size: 4 servings (1 pepper each)
Number of Servings: 4
Recipe submitted by SparkPeople user MMCOMEAU72.
Put tomatoes, smashed garlic, half of onion, and jalapeno in a bowl and blend with a stick blender until smooth. Put tomato mixture on bottom of a 9 x 13 roasting pan.
In a large bowl, mix together rest of onion, beans, cornmeal, 1/2 the cheese, water, cumin. Stuffed poblano pepper halves with mixture and put in tomato sauce.
Sprinkle rest of shredded cheese on top of peppers, cover tightly with tinfoil. Bake in over for 45 minutes, until peppers are tender.
Uncover and back for 10 more minutes, until cheese is brown and bubbly. Serve and enjoy.
Serving Size: 4 servings (1 pepper each)
Number of Servings: 4
Recipe submitted by SparkPeople user MMCOMEAU72.
Nutritional Info Amount Per Serving
- Calories: 263.5
- Total Fat: 9.7 g
- Cholesterol: 25.4 mg
- Sodium: 222.5 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 6.2 g
- Protein: 13.2 g
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