Categories: Recipes Date: Aug 21, 2017 Title: Polenta-Stuffed Poblano Peppers
There are many peppers at the market, so pick your favorite variety and create this tasty recipe! Nearly all the ingredients can be found at our market, making it a one-stop-shop recipe.
Heat broiler. On a rimmed broiler-proof baking sheet, toss the tomatoes, onion, and oil; turn the tomatoes cut-side down. Add the peppers, cut-side down.
Broil until tender and charred, stirring the onions and turning the tomatoes and peppers halfway through, 5 to 8 minutes.
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.
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.
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.