A Recipe from Bob Zimorino
Bakes Stuffed Poblano Peppers
Here is an inexpensive dinner for 4. ($20.00 for 4 people)
4 poblano peppers (they look like a darker shinier green pepper and are often erroneously referred to in grocery stores as pasillas which are actually dried chilaca peppers and black in color.)
1 fresh anaheim chile
1 serrano or jalapeno pepper
1 green bell pepper
1 fairly large onion
4 cloves of fresh garlic
1 dried ancho chile
1 28 oz. can of crushed tomatoes
1 6 oz. can of tomato paste
1 15 oz. can of black beans
1 cup of brown rice
Directions:
Cook the rice as per package directions (usually 1 cup of rice to 2 cups of water) and let cool
The sauce comes first:
Chop all of the peppers except the ancho, the onion and mince the garlic.
Separate ¼ of the chopped veggies.
Saute the rest in a little olive oil until they start to soften. Add the seasonings 2 tblsp. chili powder, 1 tsp. cumin, 2 tsp oregano and 1 tsp. thyme. Stir them in then add the crushed tomatoes and a can of water. Bring to a boil then stir in ¾ of the paste and continue stirring until the sauce thickens. Once thickened fill your blender bowl to about 2/3 and add the ancho chile. Blend it adding enough water to get it smooth.
Strain the liquid reserving the solids. Heat the liquid and thicken with remaining tomato paste. Add salt and pepper to taste.
The Filling:
Saute the reserved peppers, onions and garlic. Add a tsp. of oregano, ½ tsp. cumin and ½ tsp. cinnamon stir in the black beans and their juice and the rice. As it cooks together add the solids from the strained sauce. Add salt and pepper to taste. Stir well and allow to cool.
Options: you can add chorizo, chicken, or beef to your filling and can also top the stuffed peppers with a good sharp cheddar before covering and baking.
Halve the poblanos and stuff them with the beans and rice combo, top with some shredded cheddar. Cover with plastic and foil and bake at 350 until hot all the way through. Remove the plastic and allow to cook for five more minutes.
Heat your sauce, plate the chilies and top them with the warmed sauce.