This is one of the first recipes I flagged from Deb’s Smitten Kitchen Cookbook and I wish it hadn’t taken me so long to try these Stuffed Poblano Peppers. I love sweet corn in the summer and it goes perfectly with the slightly spicy pobano peppers. I know it’s a hard sell to try and convince you to make a summer dinner that involves the stove and the oven, but I thought these were worth it!
As you can see from the photos, I tossed in some additional vegetables and black beans. If you have a few vegetables in the fridge that need to be used up feel free to add some, otherwise the recipe is delicious as written.
- 8 large poblano peppers
- 6 cups vegetable both
- 2 tbl. olive oil
- 1 small onion, diced
- 2 clove garlic, minced
- 2 cups arborio rice
- ¾ cup white wine
- 2 cups corn (fresh or frozen)
- 1½ cup grated pepper jack cheese, separated
- salt and pepper to taste
- Place the poblano peppers on a baking sheet and broil them in the oven until the skin is blackened. Check the peppers frequently and turn them as needed to ensure all sides of the pepper are blackened. Once charred, place the peppers in a bowl and cover with plastic wrap, the steam from the peppers will make the skins easy to remove. After the peppers have steamed for 5-10 minutes, remove the plastic wrap from the bowl and allow the peppers to cool until you can handle them. Once cool, remove the skin from the peppers, slice them in half and scoop out the seeds then set aside.
- Pre-heat the oven to 400 degrees.
- Heat the vegetable broth is a saucepan over medium-low heat until it barely simmers.
- In another medium pot, heat the olive oil over medium-high heat. Add the onions and cook for several minutes until soft then add the garlic and cook another minute. Stir in the rice and toast for several minutes then add the wine and cook until the wine is absorbed, stirring frequently. Add 1 cup of the warm broth and simmer, stirring frequently, until the broth is absorbed. Continue to add the broth ½ cup at a time. As you stir in the last of the broth, add the corn and cook until the rice is done, this process should take 25-30 minutes total. Remove from heat and stir in 1 cup of shredded pepper jack cheese. Salt and pepper to taste.
- Stuff each pepper half with a portion of risotto. Sprinkle with the remaining shredded cheese then bake for 15 minutes.
Adapted from Smitten Kitchen