Oven-Baked Corn & Veggie Stuffed Poblano Peppers
This delightful twist on traditional Chiles Rellenos takes inspiration from both fresh summer produce and classic flavors. Instead of the usual deep-fried preparation, these poblano peppers are roasted and then baked, resulting in a lighter dish that showcases the sweetness of grilled corn and the vibrant flavors of fresh vegetables. Stuffed with a harmonious blend of corn, cheese, scallions, and herbs, these peppers make a perfect appetizer or main course. They can be prepared ahead of time, allowing you to enjoy a stress-free cooking experience. Serve them topped with fresh cilantro, a dollop of guacamole, or your favorite salsa for an extra burst of flavor.
N/A
Servings
250
Calories
14
Ingredients
Ingredients
Corn
2 large ears (shucked (or 3 medium))
Salt
to taste
Black Pepper
to taste
Fresh Poblano Chiles
8 whole
Queso Fresco or Sharp White Cheddar Cheese
1/2 cup or 4 ounces (grated)
Scallions
3 (minced)
Garlic
1 clove (minced)
Fresh Cilantro
1/4 cup (finely chopped)
Currants or Raisins
3 tablespoons (optional)
Nonstick Cooking Spray
as needed
All-Purpose Flour
1 cup
Liquid Egg Substitute or Egg Whites
1/3 cup or 3 (lightly beaten)
Unseasoned Breadcrumbs
3/4 cup
Stoneground Yellow Cornmeal or Blue Cornmeal
1/4 cup
Instructions
1
PREPARE THE CORN AND PEPPERS:
2
1. Begin by preheating your grill or broiler to high heat.
3
2. Spray both ears of corn with nonstick cooking spray and season generously with salt and pepper. Grill the corn, turning every 2-3 minutes until all sides are well browned, about 12 minutes.
4
3. Allow the corn to cool, then carefully cut off the kernels into a bowl until you have about 1.5 cups.
5
4. While the corn cools, roast the poblano chiles on the grill or in the broiler, turning every 3 minutes, until the skins are charred (about 12 minutes total).
6
5. Once charred, transfer the chiles to a large paper bag, roll the top down to seal, and allow them to steam for about 15 minutes. This will help loosen the skins.
7
6. After 15 minutes, carefully open the bag and peel off the charred skin from the peppers while wearing plastic gloves to protect your hands.
8
7. Set aside 6 whole peppers for stuffing, and dice the remaining 2, discarding the seeds.
9
ASSEMBLE THE FILLING:
10
8. Preheat your oven to 400°F (200°C).
11
9. In a mixing bowl, combine the roasted corn, diced poblano peppers, queso fresco (or cheddar), scallions, minced garlic, cilantro, and currants or raisins (if using). Mix thoroughly and taste. Adjust seasoning with additional salt and pepper if necessary for robust flavor.
12
STUFF AND BAKE THE PEPPERS:
13
10. Prepare each of the reserved whole poblano peppers by making a 2-inch long slit lengthwise, creating a pocket for the filling. Carefully scoop out the seeds, being cautious not to tear the skin, and leave the stem intact.
14
11. Generously stuff each pepper with the corn and vegetable mixture.
15
12. Set up a breading station with three shallow bowls: one with flour, one with the egg substitute or beaten egg whites, and one with cornmeal.
16
13. Dip each stuffed pepper first into the flour, followed by the egg mixture, and then into the cornmeal, ensuring they are well-coated. Place them seam-side down on a nonstick baking sheet or one lined with foil and sprayed lightly with nonstick spray.
17
14. Lightly spray the tops of the stuffed peppers with nonstick spray to encourage browning.
18
15. Bake in the preheated oven for 20 minutes or until golden brown on top and heated through.
19
SERVE:
20
16. Once baked, remove from the oven and allow to cool slightly. Serve warm, garnished with fresh cilantro leaves, guacamole, salsa, or sour cream as desired.
Nutrition Information
5
Fat
36.7
Carbs
10
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Oven-Baked Corn & Veggie Stuffed Poblano Peppers dish?
This dish is a lighter, oven-baked version of traditional Chiles Rellenos, featuring poblano peppers stuffed with a blend of corn, cheese, scallions, and herbs.
How many calories are in a serving of this recipe?
Each serving contains approximately 250 calories.
Is this stuffed poblano pepper recipe vegetarian?
Yes, this recipe is vegetarian as it uses vegetables, cheese, and egg substitutes.
What type of peppers are used for this recipe?
The recipe specifically uses fresh poblano chiles.
What kind of cheese should I use for the filling?
You can use either Queso Fresco or sharp white cheddar cheese, preferably grated.
How do I prepare the corn for the filling?
Grill the corn for about 12 minutes until browned on all sides, then cut the kernels off the cob.
How many total poblano peppers are needed?
The recipe requires 8 whole fresh poblano chiles.
How do I remove the skins from the roasted peppers?
After charring the peppers, place them in a paper bag to steam for 15 minutes to loosen the skins for easy peeling.
What oven temperature is required for baking?
The oven should be preheated to 400°F (200°C).
How long do the stuffed peppers need to bake?
They should bake for 20 minutes or until they are golden brown and heated through.
Are these peppers spicy?
Poblano peppers are generally mild to medium in heat, but the seeds (which are removed) carry most of the spice.
Can I prepare these peppers in advance?
Yes, these peppers can be prepared ahead of time and baked when you are ready to serve.
What are the three steps in the breading station?
The peppers are first dipped in flour, then in egg substitute or beaten egg whites, and finally in a mixture of cornmeal and breadcrumbs.
Are there any optional ingredients for the filling?
Yes, you can optionally add 3 tablespoons of currants or raisins for a hint of sweetness.
What are some recommended garnishes for serving?
Fresh cilantro, guacamole, salsa, or sour cream are excellent toppings for these peppers.
Is this dish deep-fried?
No, this is a healthier version that is roasted and then baked instead of being deep-fried.
What is the protein content per serving?
Each serving contains 10 grams of protein.
How much fat is in this dish?
There are 5 grams of fat per serving.
What is the carbohydrate count for this recipe?
This recipe contains 36.7 grams of carbohydrates per serving.
How many peppers are intended for stuffing?
Out of the 8 peppers, 6 are reserved for stuffing.
What do I do with the remaining 2 peppers?
The remaining 2 peppers are diced and mixed into the corn and cheese filling.
Should the seeds be removed from the peppers?
Yes, seeds should be discarded from both the diced peppers and the whole peppers used for stuffing.
Should I keep the stems on the peppers?
Yes, the instructions suggest keeping the stems intact while preparing the pockets for stuffing.
How do I prevent the peppers from sticking to the baking sheet?
Use a nonstick baking sheet or line it with foil and spray it with nonstick cooking spray.
Can I use a broiler if I don't have a grill?
Yes, both the corn and the peppers can be roasted using a broiler on high heat.
What can I use instead of liquid egg substitute?
You can use three lightly beaten egg whites as a substitute.
How much fresh cilantro is needed?
The recipe calls for 1/4 cup of finely chopped fresh cilantro for the filling, plus more for garnish.
Does the recipe include garlic?
Yes, one minced garlic clove is included in the vegetable filling.
What kind of cornmeal is best for the breading?
You can use either stoneground yellow cornmeal or blue cornmeal.
Is it necessary to wear gloves when handling the peppers?
The recipe recommends wearing plastic gloves when peeling charred peppers to protect your hands from irritation.