GFREE FOODIE
Make these delicious stuffed Poblano peppers with your favorite dairy-free cheese or cheddar. They're fabulous both ways!
This Roasted Corn Stuffed Poblano Peppers recipe is one of my favorite ways to prepare fresh poblano peppers. If we have any of these leftover, he chops them up filling and all to add to scrambled eggs the next morning.
If you've never cooked with poblano peppers, I suggest you start! They're pretty mild on the heat index, but loaded with incredible flavor. Roasting the peppers really brings out those flavors, and will help you understand why they're so popular.
Use your favorite cheese, vegan or not, in the Poblano filling here. I think it's best with the cheddar flavor, but I've made a delicious version with pepper jack.
If you can't find fresh corn, you can roast canned corn or frozen corn (thaw it first) instead. Drain off any excess liquid and toss the kernels with the oil, cumin and salt as described, then spread it evenly on a sheet pan and roast for 10 minutes, then add the green onions as roast for 10 minutes more. Save any remaining liquid from the pan, since you won't have the "milk" from the corn cobs to add.
I suggest serving these peppers with a glass of my Easy Single-Serving Sangria over a bed of shredded cabbage.
If you want to make a full Mexican restaurant-inspired plate, make a pot of this Mexican Red Rice!