Corn-Stuffed Poblanos

Name: Corn-Stuffed Poblanos
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

11 ingredients

5 steps

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

Directions

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.