Polenta-Stuffed Poblano Peppers

Polenta-Stuffed Poblano Peppers
Dana Gallagher
Serves 4
preparation
25
minutes
cooking
35
minutes

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 goat cheese (2 ounces)
4
scallions, sliced

Directions

  1. Heat broiler. On a rimmed broilerproof baking sheet, toss the tomatoes, onion, and oil; turn the tomatoes cut-side down. Add the peppers, cut-side down.
  2. Broil until tender and charred, stirring the onions and turning the tomatoes and peppers halfway through, 5 to 8 minutes.
  3. Heat oven to 400° F. In a food processor, puree the tomatoes, onion, cinnamon, ½ teaspoon salt, and ¼ 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.
  4. In a medium saucepan, bring 2 ¼ cups water to a boil. Add ½ 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.
  5. Divide the polenta among peppers. Top with the remaining sauce and bake until heated through, 5 to 10 minutes. Sprinkle with the remaining scallions before serving.
Kate Merker
April 2009

Nutritional Information

  • Per Serving
  • Calories From Fat 28 %
  • Protein 9 g
  • Carbohydrate 44 g
  • Sugar 11 g
  • Fiber 7 g
  • Fat 9 g
  • Sat Fat 4 g
  • Calcium 77 mg
  • Iron 2 mg
  • Sodium 570 mg
  • Cholesterol 11 mg
What does this mean? See Nutrition 101.