Stuffed Poblano Peppers

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1 28 ounce can of tomatoes in puree

1 jalapeno – seeded and chopped

1 small yellow onion – diced

1/4 cup chopped cilantro

4 poblano peppers – de-seeded, ribs taken out, and cut in half lengthwise

1 15 oz. can black beans – drained and rinsed

2 ears of fresh white or yellow corn – kernels cut off the cob

1 small orange bell pepper – diced (red or yellow would work here, too)

2 green onions – chopped down to the root

1 cup shredded pepper jack or jalapeno jack– divided into 1/2 cup portions

salt and freshly ground pepper – to taste

1/2 cup chopped cilantro

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