Summer Corn, Monterey Jack, and Brown Rice Stuffed Poblano Peppers
 
 
Spicy and smoky summer corn, Monterey Jack, and brown rice stuffed poblano peppers.
Yield: 5 servings
Ingredients
  • 3 poblano chile peppers, seeded and halved lengthwise
  • 2 bell peppers, seeded and halved lengthwise
  • 2 ears shucked corn
  • 2 cups chopped seeded tomato, divided
  • 1 cup hot cooked brown rice
  • ¼ cup chopped fresh cilantro, divided
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons cream cheese
  • 2 teaspoons fresh lime juice
  • ¼ teaspoon kosher salt
  • 3 ounces Monterey Jack cheese, shredded
  • 2 ounces queso fresco, crumbled
Instructions
  1. Heat oven to 400F.
  2. Place the pepper halves cut-side down on a parchment-lined baking pan in a single layer. Place in the oven and bake for 20 minutes.
  3. Meanwhile, prepare the filling. Cut the kernels from the ears of corn. Toss in a large bowl with 1 cup of the tomatoes, the rice, 2 tbsp of the cilantro, pint nuts, cream cheese, lime juice, salt, and Monterey Jack cheese.
  4. Once the peppers are done baking, remove the pan from the oven and flip over the peppers. Divide the rice mixture evenly among the chile peppers, stuffing them as much as possible. Return to the oven and bake for 7 minutes.
  5. Remove the pan from the oven again and sprinkle the queso fresco over the peppers. Bake for 5-10 minutes, or until the cheese is melty and starting to brown. Remove from the oven and divide among 5 plates. Sprinkle with the remaining tomatoes and cilantro before serving.
Notes
Adapted from Cooking Light
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/06/summer-corn-monterey-jack-and-brown-rice-stuffed-poblano-peppers.html