Spicy Polenta-stuffed Poblano Peppers |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A dinner idea inspired by a menu item I saw at Food Dance (I didn't even eat it, just read the name), its a cheesy vegetarian Mexican-inspired spin on stuffed peppers ( i think it would also be good with green peppers, marinara and Italian spices). Ingredients:
4 whole poblano peppers, seeds removed |
2 cups chicken stock or water |
2 cups cornmeal or quick/instant polenta |
2 medium tomatoes, diced |
1 jalapeno pepper or serrano pepper, diced |
2 cups shredded mozzarella cheese |
1 tsp. epazote |
1 tablespoon salt |
1/4 cup parsley |
Directions:
1. Cut the tops of the poblanos and remove seeds. cut a line down the center of each pepper so you can stuff more delicious filling inside
2. Bring water or chicken stock to a boil. (I haven't used the instant polenta before so I don't really know how that one works). Using a whisk, slowly pour and stir the cornmeal into the liquid until it's all absorbed. I like my polenta to be more gooey than bread-like so you can add water depending on what you want the consistency to be.
3. Stir in diced tomato, hot pepper pieces, salt and herbs, and 1 cup of the cheese. Mix until everything's distributed evenly.
4. Stuff those peppers! Mound the extra stuffing on top of the peppers.
5. Sprinkle the rest of the cheese over the top of it all.
6. Bake at 350 for 15-20 minutes, or until the cheese and everything looks nice and done.
7. Eat!
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