Corn-Stuffed Poblanos

Name: Corn-Stuffed Poblanos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps fresh cilantro, minced; 710 milliliters fresh corn, cut from cob (about 6 ears); 2 garlic cloves, minced; 1 Tbsp fresh lime juice; 170 grams 1/4 cups shredded Monterey Jack cheese; 2 teaspoons fresh oregano, minced; 0 teaspoons pepper; 12 poblano chile peppers; 177 milliliters diced red bell pepper; 1 teaspoons salt; 1 teaspoon vegetable oil

Corn-Stuffed Poblanos is a gluten free and vegetarian recipe with 6 servings. This side dish has 231 calories, 12g of protein, and 11g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of salt, pepper, lime juice, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place peppers on an aluminum foil-lined baking sheet.

Ingredients you will need

Peppers

Equipment you will use

Aluminum Foil

Baking Sheet

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

Ingredients you will need

Peppers

Equipment you will use

Oven

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.

Ingredients you will need

Peppers

Pepper