*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.
