Vegetarian Stuffed Poblano Peppers

Not Made, Vegetarian

Cook Time: 45 minutes Source:

Ingredients

Sauce:

1 28 oz. can whole peeled San Marzano tomatoes

1 jalapeño, deseeding and ribs removed, chopped

1 medium yellow onion, chopped

2 cloves medium garlic, crushed with flat of knife and peeled

1/2 cup cilantro, roughly chopped, divided

Kosher salt and freshly cracked black pepper

Stuffed Poblanos:

1/2 19 oz. can black beans, drained and rinsed

1/4 cup yellow cornmeal

1 clove garlic, minced

1 tsp. ground cumin

1 1/2 cups pepperjack cheese, finely grated, divided

1/3 cup water

2 poblano peppers, halved lengthwise, deseeded with ribs removed

1/2 avocado, flesh removed from peel and mashed with a fork

Kosher salt and freshly cracked black pepper

Directions

Combine tomatoes, jalapeño, onion, and garlic in a food processor. Process until smooth. Gently stir in half of cilantro (about 2-3 tbs.). Season with kosher salt and freshly cracked black pepper. Pour into a baking dish and use a spoon to cover evenly.

Preheat the oven to 425°

In a medium bowl, combine beans, cornmeal, 1 cup cheese, remaining clove of minced garlic (from sauce part of recipe), cumin, cilantro, and the water. Stir to combine. If too loose, add slightly more cornmeal.

Evenly divide stuffing among peppers. Lay, stuffing side up, in a single layer in the baking dish. Top with remaining 1/2 cup cheese. Cover with aluminum foil.

Bake 45 minutes or until poblanos are tender. Remove foil and bake an additional 10-15 minutes until cheese is golden brown.

Let sit 10-15 minutes before serving. Serve over white rice with a dollop of smashed avocado.