Stuffed Poblanos

• 1 can (28 ounces) whole peeled tomatoes in juice
• 1 jalapeno chile, minced (ribs and seeds removed, for less heat, if desired)
• 2 small onions, coarsely chopped
• 3 garlic cloves (peeled): 2 crushed, 1 minced
• Coarse salt and freshly ground pepper
• 1 can (19 ounces) black beans, rinsed and drained
• 1/2 cup yellow cornmeal
• 1 cup shredded pepper Jack cheese (4 ounces)
• 1 teaspoon ground cumin
• 3/4 cup water
• 4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed

1. Preheat oven to 425F.
2. In a blender, puree tomatoes along with their juice, jalapeno, half the onions, and the crushed garlic until smooth; season with salt.
3. Pour sauce into a 9-by-13-inch baking dish and spread to cover evenly.
4. In a bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onion, minced garlic, cumin, and the water; season with salt and pepper.
5. Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish.
6. Sprinkle poblanos evenly with remaining 1/2 cup cheese; cover dish tightly with aluminum foil.
7. Bake until poblanos are tender, about 45 minutes.
8. Uncover, and continue to cook until sauce thickens slightly and cheese is browned, 10 to 15 minutes more.
9. Let cool 10 minutes before serving.

tomatoes, jalapeno chile, onions, garlic, salt, black beans, yellow cornmeal, pepper, ground cumin, water, poblano chiles

Taken from www.epicurious.com/recipes/food/views/stuffed-poblanos-388015 (may not work)