Back to Stuffed Poblanos All Reviews for Stuffed Poblanos - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 4 med103596_0408_pablano.jpg
Ingredients Ingredient Checklist 1 can (28 ounces) whole tomatoes in puree 1 jalapeno chile (ribs and seeds removed, for less heat), minced 2 small onions, chopped 3 garlic cloves (2 whole, 1 minced) coarse salt and ground pepper 1 can (19 ounces) black beans, rinsed and drained 1/2 cup yellow cornmeal 1 cup shredded pepper Jack cheese 1 teaspoon ground cumin 4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed Roasted Cauliflower with Paprika, for serving (optional)
Cook’s Notes Halve the poblanos lengthwise, and use a paring knife to cut out the ribs and seeds.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 4 med103596_0408_pablano.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 1 hr 30 mins Servings: 4
Recipe Summary
prep: 20 mins total: 1 hr 30 mins
Servings: 4
prep: 20 mins
total: 1 hr 30 mins
prep:
20 mins
total:
1 hr 30 mins
Servings: 4
4
med103596_0408_pablano.jpg
med103596_0408_pablano.jpg
Ingredients
Ingredients
- 1 can (28 ounces) whole tomatoes in puree 1 jalapeno chile (ribs and seeds removed, for less heat), minced 2 small onions, chopped 3 garlic cloves (2 whole, 1 minced) coarse salt and ground pepper 1 can (19 ounces) black beans, rinsed and drained 1/2 cup yellow cornmeal 1 cup shredded pepper Jack cheese 1 teaspoon ground cumin 4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed Roasted Cauliflower with Paprika, for serving (optional)
Directions
Preheat oven to 425 degrees. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes. Serve with roasted cauliflower, if desired.
Cook’s Notes Halve the poblanos lengthwise, and use a paring knife to cut out the ribs and seeds.
Cook’s Notes
Halve the poblanos lengthwise, and use a paring knife to cut out the ribs and seeds.
Reviews (16)
Add Rating & Review 542 Ratings 5 star values: 108 4 star values: 152 3 star values: 162 2 star values: 83 1 star values: 37
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Reviews (16)
Add Rating & Review 542 Ratings 5 star values: 108 4 star values: 152 3 star values: 162 2 star values: 83 1 star values: 37
Add Rating & Review
542 Ratings 5 star values: 108 4 star values: 152 3 star values: 162 2 star values: 83 1 star values: 37
542 Ratings 5 star values: 108 4 star values: 152 3 star values: 162 2 star values: 83 1 star values: 37
542 Ratings 5 star values: 108 4 star values: 152 3 star values: 162 2 star values: 83 1 star values: 37
5 star values: 108 4 star values: 152 3 star values: 162 2 star values: 83 1 star values: 37
Martha Stewart Member Rating: 5 stars 09/21/2019 Great! A little xtra cumin for me! Martha Stewart Member Rating: 5 stars 08/12/2014 Forgot to mention, I did not use 3/4 cup of water, only used 1-2 Tblsp water (until it looked the right consistency), so did not have a problem with it being 'watery'. Martha Stewart Member Rating: 5 stars 08/12/2014 This was an awesome recipe. Did modify it by using fresh from the garden tomatoes, blanched, peeled, de-seeded and cooked down to a puree type sauce. Also used 1/2 amount of beans and added in some sauteed ground round seasoned with cumin and chopped sauteed onions. Excellent. Savored every bite! Will definitely make again. Martha Stewart Member Rating: 1 stars 07/21/2014 Did not like this recipe. Too much water for one. I don't think the cornmeal added anything. I've made other recipes that stuff with corn, beans, onions and cheese that are much better than this. Martha Stewart Member Rating: Unrated 08/30/2013 Amateurish recipe. Only change I made was to add a little corn cut fresh from the cob. The filling tasted like what it was: cornmeal in water with other stuff thrown in. The dish was decidedly lacking in flavor other than heat from the poblanos and jalapeno. I love preparing and eating Mexican-style food, but this was a complete bust. It looked attractive, but failed in both texture and taste. Martha Stewart Member Rating: Unrated 05/11/2013 I created this dish and added some of the sauce to the stuffing part for moisture. I also added some Chipotle powder. Everyone loved it! Make sure to wear gloves for the peppers. I usually do and wasn't thinking. My hands are on fire!!! Martha Stewart Member Rating: Unrated 11/11/2012 I doctored up this recipe after reading other reviews. Changes I made: - Added leftover shredded rotisserie chicken to stuffing - Used Mexican seasoned black beans - Added adobo to the sauce (like 3 tbsp.) - Added chipotle powder to sauce (like 1 tbsp.) - Used extra cheese - Bought spicy poblanos (might not be as great with super mild poblanos) - Added 4 tbsp. of sauce to filling I make Southwestern food a lot, and I thought this was delicious!! I'm so happy with it and will be making it again Martha Stewart Member Rating: Unrated 08/14/2012 I loved this dish! In all fairness, it did need a wee bit of tweaking: used serranno pepper as that is what I had on hand and left half of the seeds in for added heat; added 2 Tbs water and 2 Tbs of the tomato sauce to the filling as it was quite dry and I did not think it would set up right without added moisture; added a pinch of ground chipolte pepper to the filling and spread about 1/2c more cheese on top. I will make this again with my tweaks. Thanks for a great place to start! Martha Stewart Member Rating: Unrated 03/27/2012 i agree with naturalfoodie, i can not believe the negative reviews of this dish. my family loves it and requests it often. we also use bob's red mill corn grits. i also do not think the portion sizes are off, maybe 5 could eat from this, but not 10 - thats hilarious. we serve with white rice flavored with lime and cilantro. great dish! Martha Stewart Member Rating: 5 stars 02/25/2012 I'm shocked by some of the negative reviews! I loved this dish! I agree it feeds more than 4. I would say 8. I made just a few changes. I used a fire roasted tomatoes b/c I love the flavor and thought it would go well. I also used more jalapeños b/c being from Texas I assume that every recipe isn't going to be hot enough. I used Red Mill course ground corn meal, which also might have been different from those who were less successful with this dish. It was great! Martha Stewart Member Rating: Unrated 12/16/2011 I made this with some modifications for a vegetarian friend's wedding reception -- her dietary restrictions include no cheese/dairy and no salt (my favorite things!). I was going to blame the how bland it was on the lack of salt, but it appears I'm not the only one who thought so, even when the recipe was followed. This dish looked so grey and unappetizing -- like it might crawl off the plate -- nobody ate it at the reception and it was quite a bit of work. Fail. Sorry Martha! Martha Stewart Member Rating: Unrated 12/13/2011 Martha Martha Martha... I am disappointed! You are a goddess when it comes to crafts, food and all things Martha but THIS, to even publish it makes me sad. First of all, there is no WAY this only serves 4 people. You ought to look into proper portion sizes. This could very easily feed 8. 9 or 10 if children are involved. Granted, I wouldn't want 8 people suffering to eat this bland, tasteless, mushy meal. It smells great but doesn't deliver. I expect more from you Mrs. Stewart. Martha Stewart Member Rating: 1 stars 09/23/2011 This recipe was blahhh. Also the consistency of the corn meal once complete was not appetizing. Martha Stewart Member Rating: Unrated 08/31/2011 The recipe was okay. I think if I make it again I'd kick up the flavors a bit. Perhaps a bit more cumin and garlic. Not bad, but not great. A lot of prep work for the results. Martha Stewart Member Rating: Unrated 08/16/2011 Excellent Recipe. Easy to put together and great flavors. Will definitely make again. Martha Stewart Member Rating: 5 stars 06/17/2011 This was outstanding!! I was a bit nervous because I am trying to eat vegetarian, but sometimes find vegetarian dishes with good reviews bad. However, this was really delicious and filling. I paired it with brown rice, and will definitely make this again!!!Martha Stewart Member
Rating: 5 stars 09/21/2019
Great! A little xtra cumin for me!
Rating: 5 stars
Rating: 5 stars 08/12/2014
Forgot to mention, I did not use 3/4 cup of water, only used 1-2 Tblsp water (until it looked the right consistency), so did not have a problem with it being ‘watery’.
This was an awesome recipe. Did modify it by using fresh from the garden tomatoes, blanched, peeled, de-seeded and cooked down to a puree type sauce. Also used 1/2 amount of beans and added in some sauteed ground round seasoned with cumin and chopped sauteed onions. Excellent. Savored every bite! Will definitely make again.
Rating: 1 stars 07/21/2014
Did not like this recipe. Too much water for one. I don’t think the cornmeal added anything. I’ve made other recipes that stuff with corn, beans, onions and cheese that are much better than this.
Rating: 1 stars
Rating: Unrated 08/30/2013
Amateurish recipe. Only change I made was to add a little corn cut fresh from the cob. The filling tasted like what it was: cornmeal in water with other stuff thrown in. The dish was decidedly lacking in flavor other than heat from the poblanos and jalapeno. I love preparing and eating Mexican-style food, but this was a complete bust. It looked attractive, but failed in both texture and taste.
Rating: Unrated
Rating: Unrated 05/11/2013
I created this dish and added some of the sauce to the stuffing part for moisture. I also added some Chipotle powder. Everyone loved it! Make sure to wear gloves for the peppers. I usually do and wasn’t thinking. My hands are on fire!!!
Rating: Unrated 11/11/2012
I doctored up this recipe after reading other reviews. Changes I made: - Added leftover shredded rotisserie chicken to stuffing - Used Mexican seasoned black beans - Added adobo to the sauce (like 3 tbsp.) - Added chipotle powder to sauce (like 1 tbsp.) - Used extra cheese - Bought spicy poblanos (might not be as great with super mild poblanos) - Added 4 tbsp. of sauce to filling I make Southwestern food a lot, and I thought this was delicious!! I’m so happy with it and will be making it again
Rating: Unrated 08/14/2012
I loved this dish! In all fairness, it did need a wee bit of tweaking: used serranno pepper as that is what I had on hand and left half of the seeds in for added heat; added 2 Tbs water and 2 Tbs of the tomato sauce to the filling as it was quite dry and I did not think it would set up right without added moisture; added a pinch of ground chipolte pepper to the filling and spread about 1/2c more cheese on top. I will make this again with my tweaks. Thanks for a great place to start!
Rating: Unrated 03/27/2012
i agree with naturalfoodie, i can not believe the negative reviews of this dish. my family loves it and requests it often. we also use bob’s red mill corn grits. i also do not think the portion sizes are off, maybe 5 could eat from this, but not 10 - thats hilarious. we serve with white rice flavored with lime and cilantro. great dish!
Rating: 5 stars 02/25/2012
I’m shocked by some of the negative reviews! I loved this dish! I agree it feeds more than 4. I would say 8. I made just a few changes. I used a fire roasted tomatoes b/c I love the flavor and thought it would go well. I also used more jalapeños b/c being from Texas I assume that every recipe isn’t going to be hot enough. I used Red Mill course ground corn meal, which also might have been different from those who were less successful with this dish. It was great!
Rating: Unrated 12/16/2011
I made this with some modifications for a vegetarian friend’s wedding reception – her dietary restrictions include no cheese/dairy and no salt (my favorite things!). I was going to blame the how bland it was on the lack of salt, but it appears I’m not the only one who thought so, even when the recipe was followed. This dish looked so grey and unappetizing – like it might crawl off the plate – nobody ate it at the reception and it was quite a bit of work. Fail. Sorry Martha!
Rating: Unrated 12/13/2011
Martha Martha Martha… I am disappointed! You are a goddess when it comes to crafts, food and all things Martha but THIS, to even publish it makes me sad. First of all, there is no WAY this only serves 4 people. You ought to look into proper portion sizes. This could very easily feed 8. 9 or 10 if children are involved. Granted, I wouldn’t want 8 people suffering to eat this bland, tasteless, mushy meal. It smells great but doesn’t deliver. I expect more from you Mrs. Stewart.
Rating: 1 stars 09/23/2011
This recipe was blahhh. Also the consistency of the corn meal once complete was not appetizing.
Rating: Unrated 08/31/2011
The recipe was okay. I think if I make it again I’d kick up the flavors a bit. Perhaps a bit more cumin and garlic. Not bad, but not great. A lot of prep work for the results.
Rating: Unrated 08/16/2011
Excellent Recipe. Easy to put together and great flavors. Will definitely make again.
Rating: 5 stars 06/17/2011
This was outstanding!! I was a bit nervous because I am trying to eat vegetarian, but sometimes find vegetarian dishes with good reviews bad. However, this was really delicious and filling. I paired it with brown rice, and will definitely make this again!!!
All Reviews for Stuffed Poblanos
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Stuffed Poblanos
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
