Mexican · Sides

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?image

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.image (4)

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. image (5).jpeg
  2. In a small bowl, combine cornmeal & remaining ingredients until mixed well. image (3)
  3. Spoon cornmeal mix into poblano peppers. image (7)
  4. Arrange stuffed peppers on the bottom of a lightly greased crockpot. It’s ok if some cornmeal mix spills out.image (1)
  5. Cover and cook on high for 4 hours. image (6)

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!

image (2)

 

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