Stuffed Poblanos

This was a great find for a new recipe! Really easy and oh so tasty! David was a big fan!

Ingredients:

• 28 oz. can whole, peeled tomatoes
• 1 jalapeno, minced
• 1 medium onion
• 3 garlic cloves
• salt & pepper
• 1 can black beans
• 1/2 cup yellow or white cornmeal
• 1 cup shredded cheese (Cheddar, Pepper Jack)
• 1 teaspoon cumin
• 3/4 cup water
• 4 large Poblano chiles, havled

Directions:

• Preheat oven to 425 degrees. In a blender (or with an immersion blender), puree tomatoes along with their juice, jalapeno, 1/2 of the onion and 2 of the garlic cloves until smooth; season with salt. Pour sauce into a 9x13 baking dish and spread to cover.

• In a bowl, combine beans, cornmeal, 1/2 cup cheese, onion, 1 garlic clove, cumin and water; season with salt and pepper.

• Divide mixture evenly, stuff Poblano halves; place on top of sauce in dish. Sprinkle with 1/2 cup cheese; cover dish tightly with aluminum foil.
  

• Bake until peppers are tender (about 35-40 min). Uncover and cook until sauce thickens and cheese is slightly browned (10-15 min).

I found that my 9x13 didn't hold all 8 Poblano halves, but 7 of the 8. I just used the other half in another dish. If you try it, let me know what you think!