Thursday, October 1, 2015

Stuffed Poblano Pepper

     My plan was to take these nice looking Poblano Peppers and make something different for us.  I did indeed make Stuffed Peppers but by the time I left the kitchen three hours later, I had also made four other things!  It all started when I decided that for DD's birthday party tomorrow night I would set up a Spaghetti Bar instead of ordering pizzas.  (I know, that is crazy.  All 14 year old girls want pizza...but they are getting Spaghetti...and garlic bread...and an Ice Cream Sundae Bar).  Thus, I started on my favorite Bolognese so it could simmer all afternoon.

     But wait, what if someone doesn't like meat sauce?  Well, then I had to make my favorite simple Marinara Sauce.  But wait, those mini sweet peppers in the vegetable bin...well I have some leftover pork stuffing from last week in the freezer.  I could defrost that and make mini stuffed peppers.  Dear Daughter did mention last night that she was a bit sick of soup.  But wait!  There are two zucchinis in there also and they look like they need to be cooked.  Well, we haven't had zucchini bread in a while. So, that is how the day progressed.

     I did manage to get around to the Stuffed Poblano Peppers.  I was a bit nervous about the possibility of them being a bit spicy so I took extra care to get out all of the seeds and ribs.  This recipe was on Martha Stewart's website.  It comes together quite easily and takes about an hour to cook.  I took a break from all of the action and had one for lunch.  Yummy!  This would make a great Meatless Monday meal.

Stuffed Poblano Peppers
Adapted from Martha Stewart

4 Poblano Peppers, seeded and cut in half
1 28oz can of tomatoes with their puree  
1 jalapeño pepper, seeded and minced
1 large onion, diced
3 cloves of garlic (1 minced and the other two roughly chopped)
1 can of black beans, drained
1 cup of shredded Monterey Jack cheese
1/2 cup cornmeal
3/4 cup water
1 tsp cumin

Preheat the oven to 450.

Combine the tomatoes, jalapeño pepper, two cloves of garlic and half an onion in a blender and puree.  (I placed these in a bowl and used my immersion blender and it worked beautifully.)  Place the sauce in the bottom of a baking dish and set aside.

In a bowl, combine the remaining onions, minced garlic, black beans, cornmeal, water, cumin and half of the cheese.  Toss to combine.

Stuff each pepper half with the black bean mixture.  Place on top of the sauce in the baking dish.  Once all peppers are stuffed, add a bit more cheese over the top.  Cover with foil and bake for 45 minutes.  

Take off the foil and continue baking for 15 minutes to let the sauce thicken.  Cool for five minutes and serve.

Update:  I actually made these last weekend, placed foil around the pan and put into the refrigerator until Tuesday.  Heated slowly for about 30 minutes with the foil on, then added a bit more cheese and took off the foil.  Heated until the cheese was bubbly.  Great make ahead meal!


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