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
- Cut tops off of polano peppers and scoop out the seeds with a spoon.
- In a small bowl, combine cornmeal & remaining ingredients until mixed well.
- Spoon cornmeal mix into poblano peppers.
- Arrange stuffed peppers on the bottom of a lightly greased crockpot. It’s ok if some cornmeal mix spills out.
- 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!