Directions:
- Combine tomatoes, jalapeno, 1/2 of the onion, and 2 garlic in food processor bland until smooth. Pour into 9X9 inch pan. Spread evenly. Place pablano halves into the sauce.
- In a med. bowl, combine beans, cornmeal,1/2 Cup cheese, other 1/2 of the onion, 1 garlic, cumin, cilantro and water. Stir to combine and season with salt and pepper.
- Evenly divide stuffing into the peppers. Top with remaining cheese and cover with foil.
- Bake 45 minutes until poblanos are tender. Remove foil and bake another 10-15 minutes until the cheese is melted and starting to brown. Allow to cool 10 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 449.04 Kcal (1880 kJ) | ||
| Calories from fat | 167.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.62g | 29% | |
|---|---|---|---|
| Cholesterol | 52.64mg | 18% | |
| Sodium | 709.94mg | 30% | |
| Potassium | 1039.5mg | 22% | |
| Total Carbs | 44.68g | 15% | |
| Sugars | 6.48g | 26% | |
| Dietary Fiber | 10.02g | 40% | |
| Protein | 24.6g | 49% | |
| Vitamin C | 25.5mg | 42% | |
| Iron | 2.9mg | 16% | |
| Calcium | 455.2mg | 46% | |
| Amount Per 100 g | |||
| Calories | 166.68 Kcal (698 kJ) | ||
| Calories from fat | 62.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.91g | 29% | |
|---|---|---|---|
| Cholesterol | 19.54mg | 18% | |
| Sodium | 263.53mg | 30% | |
| Potassium | 385.86mg | 22% | |
| Total Carbs | 16.58g | 15% | |
| Sugars | 2.4g | 26% | |
| Dietary Fiber | 3.72g | 40% | |
| Protein | 9.13g | 49% | |
| Vitamin C | 9.5mg | 42% | |
| Iron | 1.1mg | 16% | |
| Calcium | 169mg | 46% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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