Creamed Corn-Stuffed Peppers with Pickled Jalapeño

By Leslie Blythe Cheese, Chilis, Corn Baking, Pickling, puréeing

September 21, 2020

This Creamed Corn-Stuffed Peppers with Pickled Jalapeño recipe is from Yotam Ottolenghi that was published in The Guardian. The creamy corn polenta stuffing is wonderfully satisfying and works really well in peppers. You can use any type of pepper that you like. Serve it with a mixed green salad for dinner tonight!

Prep: 20 mins
Cook: 1 hrs 15 mins
Yields: 4 Servings as a light lunch

Ingredients

1 jalapeño chilli, thinly sliced, seeds and all

2 tablespoons apple cider vinegar 

1 teaspoon sugar 

½ cup frozen corn, defrosted

½ cup heavy cream 

⅓ polenta 

3 garlic cloves, peeled and crushed

1 egg ½ cup olive oil, + 1 tablespoon, divided 

Salt and black pepper 

½ cup low-moisture mozzarella, roughly grated

½ cup sharp cheddar, roughly grated

4 medium romano peppers , or use regular peppers, poblanos, anaheim, etc.

2 onions, peeled and each cut into 5 x ½” rounds

10 sprigs fresh thyme

2½ - 3 tablespoons cilantro, finely chopped

Directions

1Heat the oven to 400° F. Put the jalapeño, vinegar and sugar in a small bowl, mix to combine and dissolve the sugar, then set aside to pickle.

2Put the corn, cream, polenta, two-thirds of the garlic, egg, a tablespoon of oil, three-quarters of a teaspoon of salt and a generous grind of pepper in a food processor, pulse to a very rough purée, then transfer to a bowl and stir in the cheeses.

3Use a small, sharp knife to make a lengthways incision in the peppers – take care not to cut through the ends, and keep the stems intact. Use your fingers gently to remove and discard the pith and seeds, then stuff each pepper with the corn mixture. Put a tablespoon of oil in a large, cast-iron saucepan or sauté pan, top with the onion rounds and thyme, to cover the base of the pan, and sprinkle over an eighth of a teaspoon of salt and a good grind of pepper.

4Lay the stuffed peppers slit side up on top of the onions and drizzle over a tablespoon of oil. Season lightly, then pour 1 cup of water into the pan, making sure not to pour it over the peppers. Bake for 30 minutes, then turn up the heat to 425° F and bake for 20 minutes more, until the peppers and onions are soft and nicely colored.

5Meanwhile, in a small bowl, mix the remaining four tablespoons of oil with the coriander, remaining garlic, an eighth of a teaspoon of salt and a good grind of pepper.

6When the peppers are ready, transfer to a platter or shallow bowl, spoon over the coriander oil and pickled jalapeño and serve warm.

Recipe adapted from Yotam Ottolenghi, The Guardian, September 19, 2020.

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