Skip to main content
Epicurious
Cookbooks

Stuffed Poblanos

To simplify Mexican chiles rellenosā€”fried, stuffed mild chile peppersā€”these poblano peppers are filled with a black-bean mixture (without first being roasted and peeled) and then baked in a spicy tomato sauce.

Recipe information

  • Yield

    serves 4

Ingredients

1 can (28 ounces) whole peeled tomatoes in juice
1 jalapeƱo chile, minced (ribs and seeds removed, for less heat, if desired)
2 small onions, coarsely chopped
3 garlic cloves (peeled): 2 crushed, 1 minced
Coarse salt and freshly ground pepper
1 can (19 ounces) black beans, rinsed and drained
1/2 cup yellow cornmeal
1 cup shredded pepper Jack cheese (4 ounces)
1 teaspoon ground cumin
3/4 cup water
4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed

Preparation

  1. Step 1

    Preheat oven to 425Ā°F. In a blender, puree tomatoes along with their juice, jalapeƱo, half the onions, and the crushed garlic until smooth; season with salt. Pour sauce into a 9-by-13-inch baking dish and spread to cover evenly.

    Step 2

    In a bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onion, minced garlic, cumin, and the water; season with salt and pepper.

    Step 3

    Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos evenly with remaining 1/2 cup cheese; cover dish tightly with aluminum foil.

    Step 4

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

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright Ā© 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazineĀ’s editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsCanned TomatoTomatoVegetableBlack BeanBean and LegumePoblano ChileChileStarterMainDinnerGluten FreeNut FreeVegetarianEasyOven BakeBlenderCookbooks
Read More
The Only Frittata Recipe Youā€™ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Chickpea Tachin With Herb Salad
The golden, crunchy corners are worth fighting over.
Baked Cheddar and Leek Pasta
Not stuffed shells. But not not stuffed shells either.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.