And Sous Chef Brian hollowed them out.
Hollow them out carefully - one got slashed in the process, so we cut it up and set it aside. I had a backup, so we're still at two each. I put an ear of that beautiful, fresh, eat-it-raw corn on the stove. Just on it. If you don't have a gas stove, use your grill, because a match would take forever. I moved it around a few times, and then Sous Chef Brian un-cobbed it. Shucked it? I don't know. Set it free. We also diced up a cippolini onion, because that's what we had, and set half aside and put the other half in a bowl with the corn. I added just a few tablespoons of black beans. Soaked and cooked, canned, or even drained out of soup would work.
And some jarred jalepenos, because it's what I had, but fresh is best.
And cheese. We had a fairly boring local cheddar, but I'd love to have used my favorite Hillacres Pride smoked cheddar. Or some pepperjack or something.
That all goes into the bowl with the corn and the beans and such, and we call it stuffing.Stuff the peppers. More than that. Wedge it in there. I used a chopstick to make sure it got all the way in. Now the oven. Don't do this when it's 90 out. Dial it up to 450. Ok, breathe a moment and make sauce. I had nearly two cups of tomatoes without skins but with juice. You could use a 14oz can of whatever for this. Plus the reserved half an onion. And the poblano from earlier that didn't make it. Seriously, buy five, and the one that suffers the most in the hollowing-out process gets added to the sauce. So worth it.
I also added half a can of these, but you could just roast your own red pepper, like the corn above. Pepper, stove, paper bag, 10 minutes, rinse. I used about 4oz of roasted pepper.
And some terribly-photographed salt and pepper. 1/2 tsp pepper, 1/4 tsp kosher salt.And blend until smooth. Then I searched my kitchen for the baking dish that would fit the peppers the tightest. I thought crowding the pan would keep them together and keep the sauce on top of them. This was the best I could do. And sauce. Be sure to get sauce under the peppers as well. And I had a bit more cheese on hand, so I added it now, but you'd do better to wait. 40 minutes covered, then cheese and 15 minutes uncovered. Note my burned cheese. Leaving it uncovered at the end helps the sauce thicken (thanks, Martha). My sauce looks like it's had a rough day. This would be good over rice, if you're rice-oriented. I am not. Four peppers served two pretty well (see the rice note). Might still be an ice cream night. They were outstanding. I added no dried spices (ok, salt and pepper, but really) and they were bright and fresh tasting. Just cheesy enough. The jalepeno added just enough heat to start to hit the back of your throat, but not enough to send you for the milk. This recipe is cross-posted at Saturday’s Mouse, where I’m working on making food out of food. Ingredients
- 5 poblano peppers
- 1 ear corn
- 1 small onion
- 3 tablespoons black beans, cooked
- 1/4 cup shredded cheddar
- 1 3/4 cups tomatoes, seedless, skinless in juice
- 2 tablespoons jalepeno, sliced
- 4 oz roasted red pepper
- salt and pepper to taste
- Hollow out four poblanos, and chop one and set aside. Reserve caps.
- Roast corn on gas stove or grill, turning regularly until charred. Remove kernels from corn with a sharp knife.
- For filling, dice an onion, reserve half and add half to filling bowl. Add corn, jalepeno, black beans and most of the shredded cheese to stuffing bowl.
- For sauce, Blend tomatoes, roasted pepper, reserved poblano, reserved onion and salt and pepper.
- Preheat oven to 450. Stuff poblanos with filling, using fingers, chopsticks, or whatever's necessary to get it to the bottom of the pepper. Use all the filling, if possible.
- Arrange poblanos in a small baking dish, and replace caps. Cover with sauce.
- Bake covered for 40 minutes at 450. Remove cover, add any remaining cheese and bake another 15 minutes.
- Serve with remaining sauce from pan.
- Prep time: 20 mins
- Cook time: 1 hour
- Total time: 1 hour 20 mins
- Yield: 2 servings