Stuffed Poblano Peppers Recipe

Name: Stuffed Poblano Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Carefully cut stems out of peppers and remove seeds.
2
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.
3
While peppers are roasting, put olive oil in large skillet and heat. Add corn and onion.
4
Saute for a few minutes. Add garlic, oregano and cumin.
5
Saute for about 10 minutes more.
6
Add crushed tomatoes and lime juice.
7
Saute for about 10 more minutes.
8
When peppers are somewhat blistered on each side, remove from oven and cut to open and lay flat.
9
Stuff with corn mixture.
10
Top with cheese.
11
Put under broiler until cheese is melted for about 2 minutes.
12
Serve.

1170

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 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, and more.

Yes, 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.

Stuffed Poblano Peppers

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