Polenta-Stuffed Poblano Peppers Recipe

Name: Polenta-Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 plum tomatoes, halved; 1 red onion, cut into wedges; 1 tablespoon olive oil; 4 poblano peppers, halved lengthwise and seeded; 1/4 teaspoon ground cinnamon; kosher salt and pepper; 1/2 cup instant polenta; 1 (10 ounce) package frozen corn; 1/4 cup soft fresh goat cheese (2 ounces); 4 scallions, sliced

Servings: persons

4 plum tomatoes, halved
1 red onion, cut into wedges
1 tablespoon olive oil
4 poblano peppers, halved lengthwise and seeded
1/4 teaspoon ground cinnamon
kosher salt and pepper
1/2 cup instant polenta
1 (10 ounce) package frozen corn
1/4 cup soft fresh goat cheese (2 ounces)
4 scallions, sliced

1
Heat broiler. On a rimmed broiler-proof baking sheet, toss the tomatoes, onion, and oil; turn the tomatoes cut-side down. Place the peppers on the sheet, cut-side down. Broil until tender and charred, stirring the onions and turning the tomatoes and peppers halfway through, 5 to 8 minutes.
2
Heat oven to 400u00b0F In a food processor, puree the tomatoes, onion, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper until smooth. Spread half the sauce in a 9-by-13-inch baking dish. Arrange the peppers in the dish, cut-side up.
3
In a medium saucepan, bring 2 1/4 cups water to a boil. Add 1/2 teaspoon salt. Gradually whisk in the polenta. Cook, whisking constantly, until thickened, 3 to 4 minutes. Stir in the corn, cheese, and all but 2 tablespoons of the scallions.
4
Divide the polenta among the peppers. Top with the remaining sauce and bake until heated through, 5 to 10 minutes. Sprinkle with the remaining scallions before serving.

143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 4 plum tomatoes, halved, 1 red onion, cut into wedges, 1 tablespoon olive oil, 4 poblano peppers, halved lengthwise and seeded, and more.

Yes, Polenta-Stuffed Poblano Peppers 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.

Polenta-Stuffed Poblano Peppers

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