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Corn-Stuffed Poblanos

Yield 6 servings

Ingredients

  • 12 poblano chile peppers
  • 3 cups fresh corn, cut from cob (about 6 ears)
  • 3/4 cup diced red bell pepper
  • 2 garlic cloves, minced
  • 1 teaspoon vegetable oil
  • 1 1/4 cups (6 ounces) shredded Monterey Jack cheese
  • 2 tablespoons fresh cilantro, minced
  • 2 teaspoons fresh oregano, minced
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

How to Make It

  1. Place peppers on an aluminum foil-lined baking sheet.

  2. Broil 5 inches from heat (with electric oven door partially open) about 5 minutes on each side or until peppers look blistered.

  3. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers, keeping stems intact. Make a slit along 1 side of each pepper; remove and discard seeds and membrane. Set aside.

  4. Saute corn, bell pepper, and garlic in hot oil in a large skillet 5 minutes or until tender. Remove from heat. Stir in cheese and next 5 ingredients; spoon evenly into peppers. Close peppers, and place on a lightly greased baking sheet.

  5. Bake at 350° for 20 minutes or until thoroughly heated. Serve immediately.