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.
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.