Pinto Bean & Pepper Jack Stuffed Poblano Peppers | Massel

Ingredients

• 1 Massel Vegetable Ultracube (dissolved in 40ml of boiling water)
• 2 teaspoons Massel Vegetable Stock Powder
• 1 425g/15oz can crushed fire-roasted tomatoes
• 1/2 cup chopped yellow onion
• 1 jalapeño pepper (stemmed
• seeded
• and chopped)
• 3 cloves garlic (roughly chopped)
• 1/2 teaspoon dried Mexican oregano. For the peppers: 1 Massel 7’s Vegetable Stock Cube
• 1 cup hot water
• 2 425g/15oz cans pinto beans (rinsed and drained)
• 1 1/2 cups shredded jalapeño jack cheese (divided)
• 3/4 cup cornmeal
• 1/2 cup finely chopped yellow onion
• 1 tablespoon finely chopped cilantro stems
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 3 medium poblano chile peppers (stemmed
• halved
• and seeded)