Stuffed Poblano Peppers

Ingredients

• 1 can whole tomatoes in puree (28 ounces)
• 1 jalapeno chile (ribs and seeds removed, for less heat) minced
• 2 small onions chopped
• 3 garlic cloves (2 whole, 1 minced)
• coarse salt and ground pepper
• 1 can black beans (19 ounces) rinsed and drained
• 1/2 cup yellow cornmeal
• 1 cup shredded pepper Jack cheese
• 1 teaspoon ground cumin
• 4 large poblano chiles halved lengthwise (stems left intact), ribs and seeds removed