Mexican Spoonbread Stuffed Poblano Peppers

I was on a cooking spree yesterday, let me tell you.

I had to catch up on both my cooking AND my baking, since I hadn’t used all of the ingredients I had gotten at the store last weekend. I didn’t want anything to go bad, you know?

I had also completely forgotten that I had bought these four gorgeously green poblano peppers. I had just written down this recipe a couple of weekends back from a slow-cooker cook book that my mom had hidden in a drawer. I’m a big fan of stuffed bell peppers, so I thought this recipe looked insanely good. I was right! The green chile & Colby jack cornbread stuffing made this dish so incredibly tasty. The best part was how EASY it was to make—the crockpot does all of the work!

If you have a little bit of stuffing left over, just drop it around the poblano peppers. It’s okay if the stuffing spills out a little! They don’t have to look perfect, ya know.

Mexican Spoonbread Stuffed Poblano Peppers

• 4 poblano peppers
• 3/4 cup yellow cornmeal
• 1 cup red onion, diced
• 8 oz. cream-style corn (about half of a can)
• 1 cup shredded Colby Jack cheese
• 1 large egg, lightly beaten
• 1/4 cup milk
• 2 TBS. butter, melted
• 4 oz can of diced green chiles
• 1/2 tsp. salt
• 1/8 tsp hot sauce

1. Cut tops off of polano peppers and scoop out the seeds with a spoon.
2. In a small bowl, combine cornmeal & remaining ingredients until mixed well.
3. Spoon cornmeal mix into poblano peppers.
4. Arrange stuffed peppers on the bottom of a lightly greased crockpot. It’s ok if some cornmeal mix spills out.
5. Cover and cook on high for 4 hours.

This would e a really good side-dish to serve at a Mexican-themed potluck or just served for dinner with carnitas or carne asada. You could also just eat them by themselves, like I did—they’re so good!