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Polenta Stuffed Poblano Peppers
Ben Carraoli

Polenta Stuffed Poblano Peppers

I have to say, making these Polenta Stuffed Poblano Peppers was one of the most fun cooking experiences I’ve had recently! The moment I sliced into the roasted poblano, creamy polenta oozed out with sweet corn and melted pepper jack cheese.
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Total Time 1 hour 2 minutes
Servings: 6
Calories: 577
Ingredients Method Notes

Ingredients
  

  • 4 plum tomatoes halved
  • 1 red onion coarsely sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • Pinch of cayenne pepper
  • Pinch of chili powder
  • 1 teaspoon onion powder divided
  • 1/2 teaspoon garlic powder divided
  • Salt and pepper to taste
  • 2 1/4 cups water or broth
  • 1/2 cup instant polenta
  • 10 oz frozen corn thawed
  • 6 poblano peppers halved lengthwise with stems and seeds removed
  • 12 slices pepper jack cheese –
  • 4 scallions chopped and divided

Method
 

  1. I start by broiling halved tomatoes and red onion with a drizzle of olive oil until lightly charred. This roasting step brings out the natural sweetness and smoky flavor. After roasting, I blend them with cumin, cayenne, chili powder, half the garlic and onion powders, salt, and pepper to create a smooth, aromatic sauce. The sauce has a nice balance of smoky, sweet, and mildly spicy flavors that complement the peppers perfectly.
  2. Next, I bring water or broth to a boil in a saucepan. Slowly whisk in the polenta to avoid lumps. I cook it until thickened, then stir in thawed corn, the remaining garlic and onion powder, salt, pepper, and half the scallions. The polenta becomes creamy and slightly firm, perfect for stuffing, while the corn adds a pop of sweetness and texture.
  3. I preheat the oven to 400˚F. In a baking dish, I spread a layer of the tomato sauce, then place the pepper halves cut-side up. I lay a slice of pepper jack cheese inside each pepper and scoop polenta on top. The layering ensures every bite has sauce, cheese, and polenta.
  4. I bake the stuffed peppers for 15–20 minutes until the tops are lightly golden and the peppers are tender. The sauce thickens as it bakes, coating the peppers and making them juicy and flavorful. I finish with a sprinkle of the remaining scallions for a fresh, vibrant touch.

Notes

  • I like to broil tomatoes until the edges are slightly charred for extra smoky flavor.
  • Let the polenta cool for a couple of minutes before scooping to prevent spilling.
  • Sprinkle extra cheese on top during the last 5 minutes for a golden, crispy crust.
  • Add a squeeze of lime juice or a dollop of sour cream before serving for a fresh kick.
  • Use fresh herbs like cilantro or parsley to brighten the dish.