Stuffed poblano peppers
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Stuffed poblano peppers calories by ingredient
Number of Servings: 4
Ingredients
-
4 poblano peppers, halved
1 28 oz can whole tomatoes
3 cloves of garlic, 2 smashed, 1 minced
1 large onion, diced
1 jalapeno pepper, seeded
1 can of black beans
1/2 cup yellow cornmeal
1 cup shredded monterey jack cheese
1 tsp cumin powder (not seed!!)
3/4 cup water
Directions
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.