Polenta-Stuffed Poblano Peppers

Polenta-Stuffed Poblano Peppers
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By May, 2009

Nutritional Information

  • Per Serving
  • Calories 281Calories From Fat 28%
  • Protein 9g
  • Carbohydrate 44g
  • Sugar 11g
  • Fiber 7g
  • Fat 9g
  • Sat Fat 4g
  • Calcium 77mg
  • Iron 2mg
  • Sodium 570mg
  • Cholesterol 11mg
What does this mean? See Nutrition 101 .

Quick Tip

Polenta-Stuffed Poblano Peppers
Poblano chili peppers look like long, narrow bell peppers but have a slow, subtle heat. Either type of pepper will work here.

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