Polenta-Stuffed Poblano Peppers

3.3
(157)

In this hearty, healthy side dish, smooth, creamy polenta pairs perfectly with the slight kick of poblano peppers.

Polenta-Stuffed Poblano Peppers
Photo: Dana Gallagher
Hands On Time:
25 mins
Total Time:
35 mins
Yield:
4 serves

Ingredients

  • 4 plum tomatoes, halved

  • 1 red onion, cut into wedges

  • 1 tablespoon olive oil

  • 4 poblano peppers, halved lengthwise and seeded

  • ¼ teaspoon ground cinnamon

  • kosher salt and pepper

  • ½ cup instant polenta

  • 1 10-ounce package frozen corn

  • ¼ 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.

Nutrition Facts (per serving)

281 Calories
9g Fat
44g Carbs
9g Protein
Nutrition Facts
Calories 281
% Daily Value *
Total Fat 9g 12%
Saturated Fat 4g 20%
Cholesterol 11mg 4%
Sodium 570mg 25%
Total Carbohydrate 44g 16%
Total Sugars 11g
Protein 9g
Calcium 77mg 6%
Iron 2mg 11%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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