Corn-Stuffed Poblanos Recipe

Name: Corn-Stuffed Poblanos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 poblano chile peppers; 3 cups fresh corn, cut from cob (about 6 ears); 3/4 cup diced red bell pepper; 2 garlic cloves, minced; 1 teaspoon vegetable oil; 1 1/4 cups (6 ounces) shredded Monterey Jack cheese; 2 tablespoons fresh cilantro, minced; 2 teaspoons fresh oregano, minced; 1 tablespoon fresh lime juice; 1/2 teaspoon salt; 1/4 teaspoon pepper

Servings: persons

12 poblano chile peppers
3 cups fresh corn, cut from cob (about 6 ears)
3/4 cup diced red bell pepper
2 garlic cloves, minced
1 teaspoon vegetable oil
1 1/4 cups (6 ounces) shredded Monterey Jack cheese
2 tablespoons fresh cilantro, minced
2 teaspoons fresh oregano, minced
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon pepper

1
Place peppers on an aluminum foil-lined baking sheet.
2
Broil 5 inches from heat (with electric oven door partially open) about 5 minutes on each side or until peppers look blistered.
3
Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers, keeping stems intact. Make a slit along 1 side of each pepper; remove and discard seeds and membrane. Set aside.
4
Saute corn, bell pepper, and garlic in hot oil in a large skillet 5 minutes or until tender. Remove from heat. Stir in cheese and next 5 ingredients; spoon evenly into peppers. Close peppers, and place on a lightly greased baking sheet.
5
Bake at 350u00b0 for 20 minutes or until thoroughly heated. Serve immediately.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 poblano chile peppers, 3 cups fresh corn, cut from cob (about 6 ears), 3/4 cup diced red bell pepper, 2 garlic cloves, minced, and more.

Yes, Corn-Stuffed Poblanos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn-Stuffed Poblanos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions