Stuffed Poblano Peppers
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 large poblano peppers (can use 8 sm if you can't find large ones)
- 3 -4 tablespoons olive oil
- 1 (20 ounce) bag frozen corn
- 2 large garlic cloves, peeled and minced
- 1⁄4 large onion, chopped
- 2 pinches oregano
- 1 teaspoon cumin
- 1 (28 ounce) can crushed tomatoes with garlic
- 1 lime, juice of
- 8 ounces monterey jack cheese, grated
directions
- Carefully cut stems out of peppers and remove seeds.
- Set peppers on cookie sheet and put under broiler to roast them, turning about every 6 minutes to roast evenly. Roasting will take about 18 minutes.
- While peppers are roasting, put olive oil in large skillet and heat. Add corn and onion.
- Sauté for a few minutes. Add garlic, oregano and cumin.
- Sauté for about 10 minutes more.
- Add crushed tomatoes and lime juice.
- Sauté for about 10 more minutes.
- When peppers are somewhat blistered on each side, remove from oven and cut to open and lay flat.
- Stuff with corn mixture.
- Top with cheese.
- Put under broiler until cheese is melted for about 2 minutes.
- Serve.
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Reviews
-
Great recipe! I now buy Poblano Peppers every time I go to the grocery store because of this recipe. Only one time the peppers were hot, but a medium hot at the most. I prefer to pull the skin off the peppers after letting them sit for about 5 minutes prior to stuffing. I added a couple more minutes in order to slightly brown the cheese on the top in the last step (see photo).
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I really liked these. My husband missed having meat with his.Maybe I will try them again and add some shredded chicken, but I liked them just the way they were, He got a spicy one, while I got a mild one. I've ordered Chili rellanos in restaurants , and I've had hot ones, and mild.I guess you never know what you're going to get. This is worth making again.
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