Maybe it was because he had just gotten home from hockey practice, but my picky eater gobbled up this dinner! He saw me making it before he left for practice- the black beans (he likes them!) and corn cut from the cob- which did pique his interest. What I didn’t expect was that he would do anything more that just taste this dish. I was wrong. He even asked if I would make it again soon! Is my picky eater growing up?!
I hope your family enjoys this easy recipe, too!
Stuffed Poblano Peppers with Corn and Black Beans (serves 4)
1 can (28 ounces) whole tomatoes
1 jalapeno pepper, seeds and ribs removed
2 small onions, 1 halved / 1 diced
3 garlic cloved, 2 whole / 1 minced
Salt and freshly ground pepper
1 can (19 ounces) black beans, drained and rinsed
kernels from 1 large ear corn (or 1/2 cup canned or frozen)
1/2 cup yellow cornmeal
1 cup shredded sharp cheddar cheese
1 teaspoon ground cumin
4 large poblano peppers, halved lengthwise, seeds and ribs removed
4 cups cooked quinoa
Preheat oven to 425 degrees. In a food processor, purée tomatoes, jalapeno, halved onion, and 2 garlic cloves. Pour sauce into a 9 x 13 inch baking dish. Set aside.
In a medium bowl, combine beans, corn, cornmeal, 1/2 cup cheese, diced onions, minced garlic, cumin and 3/4 cup water. Season with salt and pepper.
Spoon mixture evenly into poblano halves. Place halves on top of sauce. Sprinkle with remaining cheese. Cover the baking dish with foil.
Bake until the poblanos are tender, about 45 minutes. Uncover, continue to cook until the sauce thickens slightly and cheese in browned, 10 to 15 minutes.
Serve over cooked quinoa. Enjoy!
Adapted Martha Stewart Living, 2013