Goodness, Stuffed in Peppers

Another day, another meal from the garden. Tonight I harvested nearly every pepper from our poblano pepper plant (9 out of 10 total). A bit of a disappointing harvest, considering the size of the plant, but pretty awesome, nonetheless.

Stuffed Poblano Peppers
(adapted from a Martha Stewart recipe)

Ingredients

6-8 peeled and diced tomatoes
4 small onions, chopped
6 garlic cloves (4 whole, 2 minced)
S&P
2 cans beans (I used black and pinto), rinsed
1 cup yellow cornmeal
1 1/2 cup water
2 cups pepper Jack cheese
2 tsp. ground cumin
8-9 small- to medium-sized poblano chiles, halved lengthwise with seeds and ribs removed.

Method

Heat the oven to 425. Put tomatoes, half the onions and 4 whole garlic cloves and salt and pepper in a food processor or blender  for the sauce. Pour it into a 9 x 13 inch baking pan. Combine the other half of the onions, 2 minced garlic cloves, beans, cornmeal, water, 1 cup cup of cheese and cumin for the stuffing. Stuff the peppers and place in the sauce. Sprinkle the remaining cheese on top and cover tightly with aluminum foil. Bake for 45 minutes.

Fresh from the garden: Tomatoes, peppers, onions and garlic. We also enjoyed the final ears of corn from the garden. Lila has finally mastered eating corn on the cob.

We'll definitely make some modifications to this recipe the next time we make it, including MORE cheese (always) and perhaps a seasoned, shredded meat like chicken or pork.