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If you’re someone who loves a traditional stuffed pepper recipe and if you like corn then you’re really going to enjoy these polenta-stuffed poblano peppers. These long peppers are often charred on an open flame, but in this recipe they are baked with a wonderful filling and a zesty sauce.
Poblano peppers have a different taste to bell peppers, but they aren’t all that spicy. This makes them ideal for stuffing since they don’t overwhelm with heat, but they do offer just a little kick.
For this recipe you’ll need to make up a batch of polenta on the stovetop using some of the instant variety. To that we’re also adding some whole corn for extra flavor and texture.
For the sauce, rather than use a jar of something from the store, we’re making it from scratch. To do this lay the veggies out on a baking sheet and blast them under the broiler until the tomatoes become charred. You want that smoky flavor in the mix. Then throw everything into the food processor (along with some cumin, chili powder, and other spices) until it’s smooth.
Before you add the polenta to the halved and seeded peppers lay down a little pepper jack cheese in the pepper to add some creaminess.
Then all you have to do is bake the pepper halves in the sauce. The sauce becomes delightfully concentrated in the baking process and the peppers soften and become sweeter.
Serve these peppers alongside rice for a meal that’s full of Southwestern flavor with just a little crunch from the corn. It’s stuffed peppers taken to a whole other level!
Polenta-stuffed Poblano Peppers
Yield(s): Serves 6
30m prep time
32m cook time
577 calories
Diet: Vegetarian, Gluten-Free
you're making mealtime meaningful.
Ingredients
- 4 plum tomatoes, halved
- 1 red onion, coarsely sliced
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- pinch cayenne pepper
- pinch chili powder
- 1 teaspoon onion powder, divided
- 1/2 teaspoon garlic powder, divided
- salt and pepper to taste
- 2 1/4 cups water or broth
- 1/2 cup instant polenta
- 10 oz frozen corn, thawed
- 6 poblano peppers, halved lengthwise with stems and seeds removed
- 12 slices pepper jack cheese
- 4 scallions, chopped and divided
Preparation
- Combine tomatoes, onion, and olive oil on baking sheet. Place under broiler in oven on low for 5-8 minutes until lightly charred. Add tomatoes and onions to food processor along with cumin, cayenne pepper, chili powder, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder. Add salt and pepper to taste. Pulse until a chunky sauce is formed. Set aside.
- Preheat oven to 400˚F. Spread sauce over 9”x13” baking dish or other baking dishes as needed. Add peppers to dish cut side up. Place a slice or pepper jack cheese into each pepper half.
- In medium saucepan bring water to boil over medium high heat. Whisk in polenta and cook for 3-4 minutes, stirring constantly, until thickened. Add salt and pepper to taste, as well as remaining garlic and onion powder. Add corn and stir. Remove from heat and add half the scallions.
- Scoop polenta into peppers on top of cheese. Bake for 15-20 minutes or until tops begin to brown and peppers begin to shrivel somewhat. Serve over rice if desired, making sure to pour some of the sauce over each pepper. Garnish with remaining scallions.
Recipe adapted from Real Simple.