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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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@idhttps://12tomatoes.com/polenta-stuffed-poblano-peppers/#recipe
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namePolenta-stuffed Poblano Peppers
descriptionPeppers and corn just taste so good together.
urlhttps://12tomatoes.com/polenta-stuffed-poblano-peppers
inLanguageen-US
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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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Peppers and corn just taste so good together.
Course: Dinner
Diet(s): Vegetarian, Gluten-Free, Vegetarian, Gluten-Free
Allergen(s): Milk, Corn, Milk, Corn

Recipe adapted from Real Simple.

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Polenta-stuffed Poblano Peppers

Polenta-stuffed Poblano Peppers

Cuisine: American
Servings: Serves 6
Calories: 577kcal
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.