Poblanos Stuffed with Black Beans and Cornmeal
from http://www.bhg.com/

1 14 1/2 ounce can diced tomatoes, undrained
1 cup chopped onion (1 large)
1 fresh jalapeno chile pepper, stemmed, seeded, and cut up*
3 cloves garlic, quartered
1 teaspoon salt
2 15 ounce cans black beans, rinsed and drained
6 ounces Monterey Jack cheese or asadero cheese, shredded (1-1/2 cups)
1 cup water
3/4 cup cornmeal
1 1/2 teaspoons ground cumin
1/4 teaspoon ground black pepper
3 medium fresh poblano chile peppers, stemmed, halved, and seeded
Snipped fresh cilantro or green onion (optional)

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

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

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

Bake for 30 minutes. Remove foil; sprinkle the remaining cheese over all. Bake, uncovered, about 5 minutes more or until cheese is melted. If desired, garnish with cilantro.

Nutrition Facts Per serving: 312 kcal cal., 10 g fat (5 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 25 mg chol., 1033 mg sodium, 44 g carb., 9 g fiber, 4 g sugar, 19 g pro. Percent Daily Values are based on a 2,000 calorie diet

Makes 6 servings