Stuffed Poblano Peppers

Poblano peppers stuffed with corn, shallots, red bell peppers, goat cheese, sharp cheddar cheese, Monterey Jack, and cilantro, then grilled or roasted until the edges are golden-brown and the cheese is bubbly. Super easy, super delicious, and a great side to any grilled meat or Mexican dish.

Servings

Prep Time 20

Cook Time 25

Ingredients

6 whole poblano peppers can use Anaheim peppers for less heat
2 tbsp. olive oil
2 large large shallots finely chopped (or 1 yellow onion)
1 red bell pepper chopped
6 ounces goat cheese
1 cup grated Monterey Jack cheese (or mixed Mexican) reserve 1/4 cup for tops of peppers
1 cup grated sharp cheddar cheese (or mixed Mexican) reserve 1/4 cup for tops of peppers
4 large ears of corn can use 2 cups frozen corn
½ cup minced cilantro
S&P to taste

Instructions

*Preheat oven to 400 degrees. (You can prepare peppers several hours ahead and refrigerate until ready to bake.)
Spray a large baking sheet with cooking spray.
Prepare peppers, by cutting a long narrow triangle with the wide part of the triangle just below the stem and the narrow part at the bottom tip of the pepper, leaving stem in tact if possible. Cut out this section, chop and set aside. Then clean out the seeds and membranes from within the pepper. Set peppers open side up, on the baking sheet.
In a sauté pan, heat olive oil and cook shallots (or onions) until translucent. Add chopped poblano pieces and red peppers. Sauté a few minutes longer. Remove from heat.
In a large bowl, crumble the goat cheese and add cilantro and mix well. Add sautéed peppers and shallots, corn and grated cheese. Mix well with a fork or wooden spoon. Season to taste with salt and pepper.
Stuff cavities of cleaned peppers with filling. Sprinkle remaining cheese over the top of each pepper.
Bake at 400 degrees for approximately 25-30 minutes, or until a knife inserts easily into pepper and cheese is bubbly and beginning to brown. Remove from oven and serve hot! Or, grill indirectly for 20-25 minutes, golden-brown and bubbly.

Notes

*I have not tried this yet, but am contemplating grilling them on the barbecue in order to get some charred spots on the peppers. Will keep you posted!

Calories: 359kcal

Course: Main Course, Side Dish, vegetarian

Keyword: charred peppers, cheesey poblano peppers, grilled poblano peppers, grilled stuffed poblano peppers, Mexican stuffed grilled peppers, stuffed poblano peppers

Nutrition