Simple Cooking: Stuffed Poblano Peppers

By Carrie Becker in Food on Sep 17, 2010 8:30PM

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Poblanos just before they hit the oven. Sorry, no post oven photo! Our stomach won.
Last weekend, when making one of our routine Sunday trips to the Pilsen Farmers' Market, we were struck hard by the fact that Farmers' Market season is nearing an end. So in an effort to stop something that we can't stop, we overfilled our bags with more produce than we knew what to do with. Sure, there was quite a bit of pickling done when we got home but we still had a mountain of peppers, corn, tomatoes and onions. Our quick thought was a vegetable saute for dinner but then we remembered one of our favorite cooler month meals: Stuffed Poblano Peppers. We try to tell our friends this is the healthier version of Chile Rellenos since it's not fried but, really, once we stuff it with all that cheese and then tack on some tortillas (or tortilla chips), who are we kidding?

With the weather cooling down a bit this weekend, give this one a try then make it part of your Fall and Winter weekly meals.

Stuffed Poblano Peppers
Serves Two

  • 2 larger poblano peppers
  • 1 medium to large ripe tomato (or drained diced canned tomatoes)
  • 1 ear of corn, kernels removed from the cob
  • 1 small onion, diced
  • 1 - 2 cups of shredded chihuahua cheese (or other melty cheese)
  • 1/4 cup chopped cilantro
  • Salt and Pepper to taste

Roast poblano peppers on cooktop flame until skin is full chared. Place poblanos in a paper bag and set aside.

In a large, heavy pan, saute onion in a small amount of oil until onions are almost translucent and soft. Add corn and tomatoes. Simmer vegetables until tomatoes begin to breakdown a bit but not so much that they lose their shape. Toss in half of the shredded cheese and mix until melted. Stir in chopped cilantro then turn off heat.

Preheat the oven to 425 degrees. While the oven warms up, take the peppers out of the paper bag and remove the charred skin with your fingers. Cut the each pepper lengthwise, remove the seeds and core then place in a baking dish. Spoon in your melty cheese, vegetable mixture in each pepper. Cover peppers with more shredded cheese. Pop in the oven for 10 - 12 minutes. If you want a crispy top, turn the oven up to a high broil for the last minute or two.

Top with your favorite Mexican condiments - crema, more cilantro, pickled jalapeƱos, etc. Enjoy!