Preheat oven to 425. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
In a medium bowl, combine beans, cornmeal, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.
Smaller and spicier than their bell-pepper cousins, poblanos are good for stuffing. Halve them lengthwise, and use a paring knife to cut out the ribs and seeds.
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|Serving Size: 1 Serving (239g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 99 (28%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 6.5g||32 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 29.4mg||9 %|
|Sodium 223.7mg||8 %|
|Potassium 479.8mg||13 %|
|Total Carbohydrate 46.7g||14 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 38g|
|Protein 17.1g||24 %|
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Calories per serving: 350
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