{Poblanos stuffed with Black Beans}

These were really tasty. I am LOVING mexican food the more that i eat it. I have always eaten it, but i must say it is probably my favorite food...Mexican food. It's so BUENO! :) These stuffed Poblano peppers were a different and good change. The last time i made stuffed green peppers my husband didn't like them much. So when he heard i was making stuffed peppers again he was hesitant. But he ended up liking these and my boys, especially Gavin, loved them. We just ate these with rice. I ended up eating 2 halves and that filled me up. Gavin ate 2 halves too. It is a little spicy up toward the top of the pepper where the seeds were, but it wasn't bad. I don't like a lot of heat so if i could handle it then it wasn't bad. :) TRY THESE! They were fun to make and they were really good!

Ingredients:

1 14 oz. can diced tomatoes, undrained

1 cup chopped onion

1 fresh jalapeno chile pepper, stemmed, seeded, and cut up

3 cloves of garlic, minced or quartered

1/2 tsp. salt

2 15 oz. cans black beans, rinsed and drained

6 oz. Monterey jack cheese, shredded

1 cup water

3/4 cup cornmeal

1 1/2 tsp. ground cumin

1/4 tsp. ground black pepper

3 medium fresh poblano peppers, stemmed, halved, and seeded(i used 5)

Snipped fresh cilantro or green onion(optional)

Directions:

1)Preheat oven to 400 degrees. For sauce, in a food processor or blender, combine tomatoes, 1/2 cup of the chopped onion, jalapeno pepper, garlic, and 1/2 tsp. salt. Cover and blend or process until smooth. Pour sauce into a 3-quart rectangular baking dish.

2)In a large bowl, combine black beans, 1 cup of the cheese, the water, cornmeal, the remaining 1/2 cup chopped onion, cumin, 1/2 tsp. salt, and black pepper(mixture may appear wet but will firm up during baking).

3)Stuff each poblano half with about 1/2 cup of the bean mixture. Place filled poblanos on top of the sauce in the baking dish. Spoon any remaining bean mixture over the poblanos. Cover dish tightly with foil.

4) Bake for 30 minutes. Remove foil; sprinkle remaining 1/2 cup of the cheese over all. Bake, uncovered, about 5 minutes more or until cheese is melted. If desired, garnish with cilantro or green onion. Makes 6 servings.

Source: Better homes and gardens