Corn-Stuffed Poblanos

Recipe from

Southern Living


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


Place peppers on an aluminum foil-lined baking sheet.

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

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.

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.

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