How To Cook Stuffed Peppers Poblano With Corn And Blue Cheese - Recipe

Karen Lennox Author: Karen Lennox Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Stuffed Peppers Poblano With Corn And Blue Cheese - Recipe

Learn how to cook "Stuffed peppers Poblano with corn and blue cheese". Delicious recipe.

Poblano peppers are large hot peppers with a dark green color, which darkens even more when roasted. You can replace them in the recipe with ordinary ones, and for a spicy note you can season them with appropriate spices.

Required products :

  • 6 peppers (or ordinary peppers)
  • 3/4 tea cup cornmeal
  • 3/4 tea cup roasted corn (on a cob, grains separated)
  • 1/4 tea cup flour
  • 1/4 teaspoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup buttermilk
  • 1/2 cup cooking cream
  • 1 egg
  • 1/2 cup crushed blue cheese

Method of preparation :

Arrange the peppers in a roasting pan and grill them in the oven for 15 minutes until their skin turns black. Occasionally turn the peppers while they are baking. Transfer them to a heat-resistant bowl and cover them with foil to steam. Allow to cool.

Once cooled, peel and make a small incision on one side of their length, being careful not to split the entire pepper. Clean the seeds and rinse gently to make sure all the seeds have been removed.

Turn on the oven to preheat to 190 degrees.

In a rectangular pan, arrange the peppers with the cut side up.

Mix the cornmeal, corn kernels, sugar, flour, baking powder and spices.

In a bowl, beat the eggs, cream and buttermilk, add half the blue cheese. Pour this mixture dry and stir.

Carefully distribute the filling between the peppers and sprinkle with the remaining blue cheese. Bake for about 25 minutes. Wait 10 minutes before serving.

 

More on the topic:
  • Stuffed peppers with rice and cabbage
  • Canned stuffed peppers with cabbage and carrots
  • Stuffed peppers with millet and mushrooms
  • Stuffed peppers with buckwheat in vegetable broth with garlic

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