Monday, February 25, 2013

Stuffed Poblanos

Last night was a bit of a disaster. I went to cook my newest vegetarian recipe so that I could share with you and also so I would have lunch for a few days. But my blender had a malfunction and broke. ugh. I was able to still make my Stuffed Poblanos but I wasn't able to make the sauce outside of the Poblanos. I will still share the entire recipe, hopefully for someone it works out better for them, then it did me.



  • 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


  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.
  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.

Day 32:
Breakfast: 2 eggs with fat free cheese
Lunch: the stuffed veggie poblanos chiles weres not very tasty, must have needed the sauce. So instead I made a salad at the salad bar. spinach, boiled egg, feta, mozzarella cheese, broccoli and balsamic vinaigrette
Snack: sunflower seeds
Dinner: turkey spaghetti (used spaghetti squash for noodles)

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