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Poblano Chiles Stuffed with Corn and Cheese
By Chef Ida Rodriguez


3 tablespoons Vegetable Oil divided
2 Onion finely chopped and divided
4 cloves Organic Garlic minced
4 ears Corn roasted kernels removed from cob
4 ounces Jack Cheese or Cheddar Cheese divided
6 Poblano Peppers roasted peeled slit lengthwise and seeded or 1 jar Melissa's Fire Roasted Green Peppers
Salt and Fresh Ground Black Pepper
1 Fire Roasted Sweet Red Bell Peppers cut into thin strips
1 cup Crème Fraîche


In a large sauté pan, heat 2 tablespoons of the oil. Add half the onion and sauté until soft, about 5 minutes.

Add 1/2 the garlic and sauté 2 more minutes.

Transfer to a mixing bowl and add the corn, half the cheese and stir to combine.

Season to taste with salt and black ground pepper. Stuff peppers with corn mixture and place in a single layer in clay baking dish.

In the sauté pan over low heat, heat remaining oil and sauté remaining onion for about 8 minutes, until beginning to color.

Add remaining garlic and sauté 1 more minute.

Add bell pepper and crème fraiche and simmer about 5 minutes until slightly reduced, season with salt and pepper.

Pour over the peppers.

Top peppers with remaining cheese, cover with foil and bake in a preheated 400 degree oven for 15 minutes.

Remove foil and continue baking 15 minutes until golden and bubbling.