My family really enjoys stuffed peppers and we always like something with a little spice, this recipe is both spicy and savory. These Poblano Stuffed peppers over Sweet Corn Risotto are delicious. I also put the same stuffing for the Poblano peppers inside jalapeños for something even spicier. The Stuffed Jalapeños would make a great appetizer for parties, especially since you can make them ahead of time and pop in the oven right before your guests arrive. It’s easy to make both the Jalapeños and the Poblano peppers at the same time because the prep is the same for both. Plus if you’re like me and have children at home, the Jalapenos are probably too spicy but the Poblano peppers are mild.
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Sweet Corn Risotto Ingredients:
3 Tbsp. Olive Oil
1 ½ Cups Arborio Rice
¾ Cups Dry White Wine
4 Cups Chicken Stock
¾ Cup Sweet Corn (canned is okay, but fresh is always better)
½ Finely Diced Onion
2 Large Garlic Cloves Minced
¾ Cups Freshly Grated Parmesan Cheese
Pinch of Each (Dried Thyme, Marjoram, Dried Rosemary, Dried Savory, Fennel Seeds)
2 Tbsp. Butter
In a medium sauce pan heat the chicken broth over medium heat until warm, and then turn down to low. Meanwhile, drizzle a large sauté pan with the olive oil over medium heat and cook the onions until translucent (approximately 2-3 minutes), add the garlic and cook another 2 minutes, stirring often so you don’t burn it. Add the Rice and stir for another minute or two so that you coat the rice with olive oil. Add the White wine and stir until all of the liquid is absorbed. Mix in ½ a cup of the warm chicken stock and slowly stir until all liquid is absorbed, then add another ½ cup. Continue to add the chicken stock slowly ½ a cup at a time stirring and waiting for all liquid to be absorbed before adding more, stirring often. The risotto should be firm and creamy, but not hard. Add the broth as needed until you get the texture you like, you may not need all of the broth. Turn the heat to low and add the corn, parmesan cheese, and butter and mix well. Serve Immediately.
Stuffed Poblano (and/or Jalapeno) Peppers:
3-4 Large Poblano Peppers (more if you’re not also stuffing Jalapenos)
5-6 large Jalapenos
1 lb Mild Ground Sausage
½ White Onion Finely Diced
1 Large Zucchini Finely Diced
2 Cloves Minced Garlic
½ Cup White Wine
1 package Cream Cheese
1 Egg Yolk
¾ Cup Shredded Cheddar Cheese
Preheat the Oven to 450 degrees
Spray a medium sauté pan with nonstick spray and add the sausage. Fully cook the sausage, crumbling into small pieces as it cooks. Drain the sausage on a paper towel lined plate. In the same pan add the onion and sauté for two minutes stirring often, add the zucchini and garlic and continue to sauté stirring frequently for approximately 2 more minutes. Pour in the white wine and simmer until the liquid is absorbed, stir back in the sausage and cook for another minute or two and then remove from heat. In a large bowel mix together the cream cheese and one large egg yolk, add the cooled sausage mixture, and mix well, add the shredded cheese until all ingredients are fully combined and the stuffing is creamy and well blended.
Slice the end off of the peppers and scrape out the seeds, then slice one side open and fully stuff with the sausage mixture. Carefully clean the jalapenos (I sometime even wear gloves) by cutting them lengthwise and removing the seeds. Add about a Tbsp. of mixture onto each jalapeno. Place the peppers on a foil lined pan sprayed lightly with nonstick spray, and the jalapenos on another pan prepared the same way. Bake for 20 minutes then sprinkle with a little more cheddar cheese and cook another few minutes. You might want to bake the Poblano peppers a little longer then the jalapenos.
Serve with the Risotto and Enjoy!