Polenta-Stuffed Poblano Peppers

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Photo by Dana Gallagher
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 281 calories
    • Calories 28 calories from fat
    • Fat 9 g
    • Sat Fat 4 g
    • Cholesterol 11 mg
    • Sodium 570 mg
    • Protein 9 g
    • Carbohydrate 44 g
    • Sugar 11 g
    • Fiber 7 g
    • Iron 2 mg
    • Calcium 77 mg
  • April 2009

Ingredients

  1. Check 4 plum tomatoes, halved
  2. Check 1 red onion, cut into wedges
  3. Check 1tablespoon olive oil
  4. Check 4 poblano peppers, halved lengthwise and seeded
  5. Check 1/4teaspoon ground cinnamon
  6. Check kosher salt and pepper
  7. Check 1/2cup instant polenta
  8. Check 1 10-ounce package frozen corn
  9. Check 1/4cup soft goat cheese (2 ounces)
  10. Check 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.