Stuffed Poblano Peppers

I have another awesome stuffed pepper recipe for you! It is very similar to my Vegetarian Stuffed Anaheim Peppers.

 

Sauce:

*1 28 ounce can tomatoes (or 2 14.5 ounce cans)
*1/2 Tablespoon onion powder
*3 garlic cloves

*Salt and pepper to taste

 

Filling:

*2 1/2 cups cooked grains (I like to use Saffron Yellow Rice for this recipe)

*1 15 ounce can black beans, rinsed and drained

*1/2 c grated cheese (I used 1/4 c cheddar & 1/4 c mozzarella) (use vegan cheese to make this vegan)

*1/2 Tablespoon onion powder

*Salt and pepper to taste

 

Other:

*4 Poblano peppers

*1/2 cup crushed tortilla chips

*1/2 cup grated cheddar cheese (use vegan cheese to make this dish vegan)

 

Turn oven on to 425.

Wear gloves and cut the peppers in half and deseed them (keep the seeds to plant later).

Find a baking dish that will hold all of your peppers (I used a 9x13 glass pan)

 

 

 

Take all the ingredients for the sauce and place in a blender - blend until smooth.

 

 

 

Place the sauce in the bottom of your baking dish.

Place your cleaned and halved peppers on top of the sauce.

 

 

 

In a medium bowl combine your filling.

 

 

 

Stuff your peppers with the filling.

 

Top with the crushed tortilla chips and then your cheese.

 

 

 

Bake for 15 minutes.

 

 

 

**The peppers will be REALLY firm - I like them this way.  If you like them more tender I suggest roasting the peppers and removing the skin.  Here is a video.

 

**You can add or remove items to really make this your own recipe. (proteins, cheeses, veggies, cilantro, chives, different kinds of chips, etc)

 

**If you'd like to kick up the heat - add 1 whole jalapeno to the sauce before mixing in the blender.

 

**If you have a bit of left over filling mixture use it in a soup or taco salad - or give it to the kids - most kids don't like peppers anyway.

 

 

 

Vegetarian Stuffed Anaheim Peppers

(photo from wikipedia)

*1 28 ounce can whole tomatoes
*1 jalapeno (seeded and roughly chopped)
*2 small onions (one chopped and one cut into fourths)
*2 garlic cloves
*1 regular size can of beans (pinto, black, navy, whatever you have) rinsed and drained
*1/4 cup cornmeal
*1 cup shredded cheese (cheddar, pepper jack, whatever you have) (use vegan cheese to make it vegan)
*1/2 teaspoon paprika
*6 large anaheim peppers (the big bright green ones), cut in half and seeded
*S & P

Preheat oven to 425.
In a blender or food processor combine the tomatoes (and its liquid), jalapeno, the onions that were cut into fourths, the garlic, salt and pepper. Blend, blend and blend - get it souper saucy. Pour sauce into a 9x13 pan (I used a glass dish). Set that aside for now.
In a medium bowl combine the beans, cornmeal, half of the cheese, your chopped onions, 3/4c water, paprika, salt and pepper. Wait about 5 minutes for the cornmeal to absorb the water.
Now...there are two ways of doing this. The first way it to place the peppers in your sauce mix then stuff or stuff then place in the sauce mixture - up to you. I put my peppers in the suace then stuffed them using a spoon. Easy enough either way. Once you have stuffed your pepper and they are in a sauce bath use the rest of your cheese as a topping. Sprinkle sprinkle.
Cover with foil. Bake for 45 minutes. Remove foil. Bake 15 minutes. DING.
I really wished I would have had some sour cream to top this with..but I didn't - it was still amazing!!

This was originally a Martha Stewart recipe - but I changed it up a bit and made it my own - you can do the same thing.