Stuffed Poblanos In A Cherry Tomato Sauce

Ingredients:

• 1 cup polenta or grits, plus water, milk, salt and pepper
• 4 -5 med poblano peppers
• 1 1/2 tbsp extra virgin olive oil
• 1 cup grated sharp provolone or parmesan cheese, plus extra for topping

Cherry tomato sauce:

• 1 can diced tomatoes
• 1-pint cherry tomatoes
• 2 tbsps tomato paste
• 1/2 cup quartered yellow onion
• 3-4 cloves of garlic
• 1/2 – 1 tsp salt plus more to taste
• 1/4 tsp cumin
• 1/4 tsp chili powder
• 1/4 tsp paprika
• 1/4 tsp pepper
• 1/4 tsp onion powder
• 1/8 tsp sugar
• 1/8 tsp red pepper flakes
• 2 tbsp olive oil

For The Sauce:

1. Set the oven to 425 degrees. Prepare a baking sheet with your cherry tomatoes, onion, and garlic cloves. Drizzle with olive oil and salt. Once the oven has preheated bake the tomatoes for 30 minutes.
2. Once cooked puree the cherry tomatoes, garlic, onions, diced canned tomatoes, and spices.
3. Pour the now blended sauce into a pan, with the tomato paste, stir and bring to a low simmer. Cover while you prepare the peppers.

For The Peppers:

1. Set oven to broil. Broil peppers on one side for 5 minutes, then flip and repeat on the other side. *not all broilers are made equal. Keep an eye on the peppers. they should be slightly charred on both sides.
2. Set them aside to cool for a few minutes.
3. While peppers are cooling cook grits according to the package directions. I find that quick grits work great here. Using a combination of equal parts water and milk. Once fully cooked add the shredded cheese, salt, and pepper. Then set aside.
4. Once the peppers are cooled, carefully cut a vertical slit down one side of each pepper. Then using a spoon remove the seeds and any liquid.
5. Using two spoons carefully stuff the peppers with the cheesy grits. Once stuffed place stuffed peppers on top of the cherry tomato sauce. Sprinkle with more cheese and broil in the oven for an additional 2-3 minutes.

I like to serve these topped with extra sauce, baked or smoked sausages and a light salad.