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Stuffed Poblanos Casserole

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Stuffed Poblanos Casserole
Submitted by:
Makes: 4 servings adjust
Stuffed peppers meets tamales.



Step 1

Preheat oven to 425 degrees. Spray 9x13 baking dish with cooking spray.


  • 28 ounces Canned Whole Peeled Tomatoes, in puree
  • 1 Jalapeno Pepper, ribs and seeds removed
  • 1 small Onion, cut in half
  • 12 bunch Fresh Cilantro, rough cut
  • 2 cloves Garlic
  • Salt, to taste

Step 2

In a blender or food processor combine tomatoes with puree, jalapeno, onion, cilantro and garlic cloves and puree until smooth. Season, to taste, with salt. Pour sauce into prepared baking dish and set aside.


  • 12 cup Corn Meal
  • 1 teaspoon Ground Cumin
  • 34 cup Shredded Monterey Jack Cheese, can substitute pepper jack, if desired
  • 1 small Onion, finely chopped
  • 1 clove Garlic, pressed
  • 1 handful Frozen Corn
  • 16 ounces Canned Black Beans, drained and rinsed
  • 12 bunch Fresh Cilantro, chopped
  • 34 cup Water
  • Salt, to taste
  • Black Pepper, to taste

Step 3

In a medium bowl, combine cornmeal and cumin. Add cheese, onion, garlic, corn kernels, beans, cilantro and 3/4 cup water and stir to combine. Season with salt and pepper.


  • 4 Poblano Peppers, halved and ribs/seeds removed

Step 4

Dividing stuffing evenly, stuff the poblano halves with bean mixture and place on top of sauce in baking dish.

Step 5

Cover tightly with foil and bake until peppers are tender, about 45 minutes.


  • 34 cup Shredded Monterey Jack Cheese

Step 6

Uncover, sprinkle with cheese (use more, if desired) and return to oven until cheese has melted and is just barely starting to brown (5-10 minutes).

Step 7

Let cool 10 minutes. Serve w/ cilantro lime rice.
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