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Polenta-Stuffed Poblano Peppers

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



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.