Mexican food and I are like squabbling sisters. Sometimes we get along and want to spend every night together and other times we don't want to speak for weeks.
These peppers were inspired by a recipe from the Smitten Kitchen and they make my squabbles with Mexican food seem ridiculous. They are so unique tasting and the spicy peppers balance the creamy filling so well that I could eat them every night for a week without getting sick of them.
Just one note of advice if your wear contacts - take them out before you start to peel the peppers and take their seeds out. I was not so happy when I forgot.
Stuffed Poblano Peppers - serves 4
4 large poblano peppers
1 onion, finely chopped
4 cloves of garlic, minced
1 tablespoon olive oil
1/2 cup arborio rice
2 cups veggie stock
2/3 cup frozen corn kernels
1/4 cup cream cheese
Salt and pepper to taste
2 tablespoons feta cheese
1. Start by blistering your peppers. Turn the broiler in your on and place the peppers in the oven. Flip them when their tops blacken and continue to flip until all sides are blistered and blackened, about two minutes per side.
2. Remove peppers from the oven and let cool. When cool enough to touch, peel the blackened skin off and discard. Cut a small slit in the peppers and take the spicy hot seeds out, unless you like things über hot! Set aside.
3. Prepare your filling. Sauté the onion and garlic in the oil until softened, about 5 minutes at medium low heat. Add the rice and toss to coat, then gradually add the stock until the rice is cooked. You may need to add more stock or water. Stir in the cream cheese and corn and then season to taste with salt and pepper.
I like to keep my filling pretty solid, unlike a regular risotto, so that it's easy to fill the peppers.
4. Stuff the peppers with the corn filling and top with feta. Rewarm dish in the oven if you like and enjoy!
I like to serve my peppers with roasted tomatoes for a little acid. All I do is spray tomatoes with oil, sprinkle them with salt, and bake them until soft and juicy.