Spring is a great time to enjoy spicy food! This light recipe for Poblano Stuffed Peppers is not only easy, its low-fat and vegetarian. In just 1/2 hour, you can have a delicious Mexican-flavor dish for your family that you'll be proud to serve to guests, too.
4 poblano peppers, halved and seeded (or substitute 4 green bell peppers)
4-5 plum tomatoes, cut in half
1 red onion, sliced
1 T. olive oil
1/2 c. instant polenta
1/2 t. ground cinnamon
1 10-oz. package frozen corn (or 3/4 c. fresh corn kernels)
1/4 c. goat cheese
4 sliced green onions
1 sliced green onion
salt and pepper to taste
Pre-heat your oven to broil. In a medium bowl, toss tomatoes, peppers, onion and olive oil. Place vegetables on a broiler sheet, cut side down. Broil 5-8 minutes, stirring carefully a few times. Reduce heat of oven to 400 degrees.
In a food processor or blender, combine the tomatoes, onion, connamon, 1/2 t. salt and 1/4 t. pepper. Blend until smooth. Spread 1/2 of this sauce evenly in a 9x13 inch baking dish. Place the peppers on top, cut side up.
Prepare the polenta according to package directions. Cook 3-4 minutes. Stir in corn kernels, goat cheese and 4 sliced scallions.
Now, divide the polenta mixture among the peppers, then take the remaining sauce top the polenta stuffed peppers. Bake about 5-10 minutes. Sprinkle with the remaining 1 sliced scallion before serving.