Once in a while, I’m lucky enough to cross paths with a poblano pepper. Usually this means I have a reason to go to a supermarket that’s not my normal one. And although I can think of at least six places I shop fairly regularly, only two of them regularly have poblano peppers. When I have the chance to pick up some of these smoky, delicious peppers, I feel obligated to do something wonderful with them. I actually picked up a bunch for a Grilled Sweet Potato and Poblano salad, and to my surprise, didn’t need all of them. With the two that were left, I knew I wanted to make some kind of stuffed pepper, or chile relleno, if you will. I went back and forth about what to stuff the peppers with. I knew I wanted to involve polenta and black beans, but did I want a bean-stuffed pepper on a bed of polenta, or vice versa? I also had some manchego in the fridge, which I knew would be a great compliment either way. I decided on a polenta-stuffed roasted poblano on top of a black bean and green chili ragout, and that the perfect compliment to all of this lovely spice would be pumpkin.
2 medium to large poblano peppers
1 1/2 cups chicken broth (or vegetable broth, to make this a vegetarian meal)
1 cup pumpkin puree
1/2 cup yellow corn meal
freshly ground salt & pepper
pinch of nutmeg
2 oz grated manchego cheese, divided
1/4 cup diced yellow onion
1 clove minced garlic
1/2 tsp southwest seasoning blend
1 can black beans, drained and rinsed
10oz can diced tomatoes with green chilies
chopped fresh cilantro
Spray the peppers with olive oil cooking spray. Roast over a gas burner flame (or under the broiler, or on the grill), turning occasionally, until the whole surface is charred. Place the peppers in a bowl, cover with plastic wrap, and let cool completely. Carefully peels the charred skin from the peppers. Can be done one day ahead; store in refrigerator.
Preheat oven to 375F. Spray an oven-proof skillet with nonstick cooking spray over medium-low heat. Cook the onions until soft, about 8 minutes. Add the garlic and seasoning and cook 1 minute more. Add the diced peppers with green chilies and the black beans, bring to a boil, then reduce heat and simmer.
Fill each pepper with half of the polenta and place on top of the black bean mixture. Cover the skillet with foil. Bake for about 10 minutes, then remove foil and sprinkle remaining cheese on the peppers. Cook until cheese is melted and browned, another 7-10 minutes.
Servings Per Recipe: 2
Amount Per Serving
Total Fat: 12.6 g
Cholesterol: 30.0 mg
Sodium: 1,902.5 mg
Total Carbs: 82.2 g
Dietary Fiber: 20.3 g
Protein: 25.2 g