*2 medium to large poblano peppers
1 1/2 cups chicken broth
1 cup pumpkin puree
1/2 cup yellow corn meal
freshly ground salt and pepper
pinch of nutmeg
2 oz. grated manchego cheese, divided
1/4 cup diced yellow onion
1 clove garlic minced
1/2 t. southwest seasoning blend
1 (15 oz.) can black beans, drained and rinsed
10 oz. can diced tomatoes with green chilies
chopped fresh cilantro
1. Spray the peppers with olive oil cooking spray. Roast over a gas burner flame (or under the broiler, or on the grill), turning occasionally, until the whole surface is charred. Place peppers in a bowl, cover with plastic wrap, and let cool completely. Carefully peel the charred skin from the peppers. Can be done one day ahead; store in refrigerator.
2. Preheat oven to 375F. Spray an oven-proof skillet with nonstick cooking spray over medium-low heat. Cook the onions until soft, about 8 minutes. Add the garlic and seasoning and cook 1 minute more. Add the diced peppers with green chilis and the black beans, bring to a boil, then reduce heat and simmer.
3. Carefully cut a slit into each pepper and using kitchen shears, snip away the stem. Scoop out all the seeds. In a saucepan, whisk together chicken broth, pumpkin puree, and nutmeg. Bring to a boil. Slowly pour in corn meal, whisking constantly. Reduce heat to medium and cook for about 4 minutes, stirring constantly, until thickened. Stir in half of the manchego cheese.
4. Fill each pepper with half of the polenta and place on top of the black bean mixture. Cover the skillet with foil. Bake for about 10 minutes, then remove foil and sprinkle remaining cheese on the peppers. Cook until cheese is melted and browned, another 7-10 minutes.
*I used 3 medium peppers and still had enough filling to do 3 more.