Stuffed poblanos are an excellent choice for a festive Cinco de Mayo dinner, and if a chorizo and shrimp filling doesn't support your meat-free lifestyle, I've got the perfect vegetarian variation for you.
This baked poblano recipe stuffs the pepper shells with a mixture of cornmeal, black beans, and jack cheese. A quick blender sauce consists of canned tomatoes, jalapeños, garlic, and onions.
The resulting dish is similar to enchiladas, but without tortillas. Serve a green salad with radishes and a lime vinaigrette on the side. Intrigued by the sound of this dish? Get the recipe now. From Everyday Food Ingredients 1 can (28 ounces) whole tomatoes in puree Directions Serves 4.
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
From Everyday Food
1 can (28 ounces) whole tomatoes in puree