Stuffed Poblano Peppers
Serves: 4

  • 4 plum tomatoes, halved
  • 1 red onion, cut into wedges
  • 1 tbsp extra virgin olive oil
  • 4 poblano peppers, halved lengthwise and seeded
  • ¼ tsp cinnamon
  • kosher salt and pepper
  • ½ cup instant polenta
  • 1 (10-ounce) package frozen corn
  • 2 oz goat cheese

  1. Heat broiler. On a rimmed broilerproof baking sheet, toss the tomatoes, onion, and oil; turn the tomatoes cut-side down. Add the peppers, cut-side down.
  2. Broil until tender and charred, stirring the onions and turning the tomatoes and peppers halfway through, 5 to 8 minutes.
  3. Heat oven to 400° F. In a food processor, puree the tomatoes, onion, cinnamon, ½ teaspoon salt, and ¼ teaspoon pepper until smooth. Spread half the sauce in a 9-by-13-inch baking dish. Arrange the peppers in the dish, cut-side up.
  4. In a medium saucepan, bring 2 ¼ cups water to a boil. Add ½ teaspoon salt. Gradually whisk in the polenta. Cook, whisking constantly, until thickened, 3 to 4 minutes. Stir in the corn, cheese, and all but 2 tablespoons of the scallions.
  5. Divide the polenta among peppers. Top with the remaining sauce and bake until heated through, 5 to 10 minutes. Sprinkle with the remaining scallions before serving.

Nutrition Information
Calories: 281 Fat: 9 g Carbohydrates: 44 g Sugar: 11 g Sodium: 570 mg Fiber: 7 g Protein: 9 g