Stuffed Poblanos

This recipe is in my "Everyday Food-Fresh Flavors Fast" cook book. Since it's just the 2 of us I halved the recipe. I've never made nor eaten anything like this so it was a new experience entirely!

You will need:

16 oz can whole peeled tomatoes in juice
1 jalapeno, minced (ribs and seeds removed, for less heat if desired)
1 small onion, coarsely chopped
2 small garlic cloves (peeled) 1 crushed, 1 minced
coarse salt and pepper
half a can of black beans, rinsed and drained
1/4 cup yellow cornmeal
1 cup pepper jack cheese shredded
1/2 teaspoon cumin
1/2 cup water
2 large poblano chiles, halved lengthwise (stems intact) ribs and seeds removed

**remember i halved this recipe!!**

1. Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside. 

1. In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
2. Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil. 

1. Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes. 

I served this with yellow rice.  It was a great vegetarian meal that is relatively healthy. My only substitution was that I added some frozen corn to the bean mixture. This was a really simple meal! I was very impressed at how easy this was. You could make the sauce ahead of time, as well as stuff the peppers, then when you are ready to cook, just put it all in a in your baking dish and bake away!!!