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Side Dish
Mexican
6 stuffed peppers
15 minutes
1 hour
3 tablespoons vegetable oil, divided
2 onions, 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
Salt and fresh ground black pepper
1 Fire Roasted Sweet Red Bell Pepper, 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.
