Polenta Stuffed Poblano Peppers
Elevate your weeknight dinner with these irresistible Polenta Stuffed Poblano Peppers—an enticing blend of smoky, spicy, and creamy flavors! Roasted poblano peppers are stuffed with a velvety polenta filling infused with bold spices like cumin and chili powder, then enriched with cheddar cheese and garlic for a burst of savory goodness. Topped with crumbled cotija cheese and a sprinkle of fresh cilantro, these peppers are beautifully balanced with a squeeze of lime for a zesty finish. Perfect as a vegetarian main or a flavorful side dish, this recipe transforms simple ingredients into a gourmet experience. Plus, it’s a breeze to prepare, taking just one hour from start to finish. Whether you're hosting a dinner party or looking for a new way to enjoy poblano peppers, this dish will quickly become a favorite!
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 1 cup Yellow cornmeal (polenta)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Butter
- 1 cup Cheddar cheese, shredded
- 0.25 cup Cotija cheese, crumbled (optional)
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 4 wedges Lime wedges (for serving)
Instructions
Preheat your oven to 425°F (220°C).
Place the poblano peppers on a baking sheet and rub them lightly with olive oil. Roast the peppers in the oven for 15 minutes, turning halfway through, until the skins are blistered and slightly charred.
Remove the peppers from the oven and place them in a large bowl. Cover the bowl with plastic wrap or a plate to let them steam for 10 minutes. This will make it easier to peel the skins.
Meanwhile, prepare the polenta. In a medium saucepan, bring 4 cups of water to a gentle boil. Add salt and slowly whisk in the cornmeal, stirring continuously to prevent lumps.
Reduce the heat to low and cook the polenta for about 10 minutes, stirring frequently, until it thickens and pulls away from the sides of the pan.
Remove the polenta from heat and stir in butter, cheddar cheese, minced garlic, ground cumin, and chili powder. Set aside to cool slightly.
Once the poblano peppers have steamed, carefully peel off the skins. Use a small knife to make a slit down the length of each pepper and gently remove the seeds and membranes, being careful to keep the pepper intact.
Stuff each pepper with the polenta mixture, packing it firmly but gently to avoid tearing the peppers.
Place the stuffed peppers back onto the baking sheet. Return them to the oven and bake for an additional 15 minutes until the filling is heated through and the tops are golden.
Remove the stuffed peppers from the oven and sprinkle them with cotija cheese, if using. Garnish with chopped cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
2033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 4229 mg | 184% | |
| Total Carbohydrate | 227.2 g | 83% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 18.9 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1373 mg | 106% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1680 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
