• prep: 20 min
• cook: 0 hr
• total: 20 min

servings:

Smaller and spicier than their bell-pepper cousins, poblanos are good for stuffing. The cornmeal, black beans, cheese, and aromatics make the perfect filling.

• 1 can (28 ounces) whole tomatoes in puree
• 1 jalapeno chile (ribs and seeds removed, for less heat), minced
• 2 small onions, chopped
• 3 garlic cloves (2 whole, 1 minced)
• coarse salt and ground pepper
• 1 can (19 ounces) black beans, rinsed and drained
• 1/2 cup yellow cornmeal
• 1 cup shredded pepper Jack cheese
• 1 teaspoon ground cumin
• 4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
• Roasted Cauliflower with Paprika, for serving (optional)

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