Weekly Winner: Sometimes Tasty isn’t Pretty

As much as I believe the saying “you eat with your eyes first”, there are times when you can forgo looks and dive right into a vat of tastiness, regardless of its outward appearance. You just know it’s going to be good.

Such is the case with Stuffed Poblanos. This is an easier, healthier take on chile rellenos but it has enough cheese to meet my “ooey-gooey quotient” What I love about this dish is what you don’t have to do.  You don’t have to roast and peel the poblanos.  While this certainly isn’t difficult, I find it tedious and wouldn’t bother doing it for a weeknight meal.  The other thing you don’t need to do is batter and deep-fry the peppers as you would in a traditional chile relleno. This bakes right in the sauce which does not help its appearance any but certainly adds to its flavor.

The recipe comes from Martha Stewart.  Shockingly I think I’ve had this recipe for close to 10 years but I don’t recall ever making it.  It makes me sad to think that this fabulous, relatively easy, surprisingly healthy (despite how it looks) recipe has been languishing away in the back corner of my recipe binder waiting for a day to impress.  Well, these poblanos had their day in the spotlight and boy, did they shine!

Stuffed Poblanos

Serves 4


1 can (28oz) whole tomatoes in puree

1 jalapeño chile (ribs and seeds removed) minced

2 small onions, chopped

3 garlic cloves (2 whole, 1 minced)

Coarse salt and ground pepper

1 can (19oz)black beans, rinsed and drained

1/2 cup yellow cornmeal

1 cup shredded pepper Jack cheese

1 tsp ground cumin

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

Sour cream for serving


  1. Preheat oven to 425F.  In a blender, combine tomatoes in puree, jalapeño, half the onions, a 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9×13 inch baking dish; set aside
  2. 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.
  3. 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.
  4. 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.  Serve with sour cream

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