Stuffed Poblanos

   We got together with Mary, Amy's old roomate, for this delicious dinner and just to hang out since we haven't seen her since our wedding in March. This recipe we have made before but it was before we started our blog so we wanted to include it now! Along with the stuffed peppers, we made corn bread with green chiles.

Ingredients :

Serves 4. Total time: 1 hour 30 minutes

1 can peeled tomatoes in juice

1 jalepeno chile

2 small onions coursely chopped

3 garlic cloves, 2 crushed 1 minced

salt and pepper

1 can black beans, drained and rinsed

1/2 cup cornmeal

1 cup shredded pepper jack cheese
1 teaspoon ground cumin

3/4 cup water

4 large poblano chiles, halved lengthwise,ribs and seeds removed

Puree tomotoes, jalepeno, half of the onions, and crushed garlic. Season with

salt and pepper and then pour sauce into a 9x13 inch baking dish.

In a bowl, combine beans, cormeal, 1/2 cup cheese, remaining onion, minced garlic, cumin, water.

Slice peppers in half, removing seeds, but leaving the stems intact.

Divide bean mixture evenly and stuff peppers. Place on top of sauce in baking dish.

Sprinkle with remaining cheese. Cover dish tightly with aluminum foil.

Bake at 425 until poblanos are tender about 45 minutes. Remove aluminum foil and continue to cook until sauce thickens slightly and cheese is browned. 10-15 minutes more. Let cool 10 minutes before serving.

Also, for our homemade cornbread...

3 tablesoopns unsalted butter, melted

3/4 cup yellow cornmeal

3/4 flour

2 tablespoons sugar

1 teaspoon baking soda

2 teaspoons salt

1 large egg

1 1/4 cup buttermilk

mix in a small can of diced green chiles for color and flavor

Comine ingredients and spread batter in prepared pan. Bake until golden, 15-20 minutes. Serves 6