Roasted Poblano Peppers Stuffed with Warm Corn Salad

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roasted poblano peppers stuffed with warm corn salad, cooking for vegetarians and meat eaters

Every summer when fresh peppers and corn show up at the market, I think about making this dish. The poblano peppers take a little effort to roast, peel, slit open and stuff, but it’s all quick work if you roast the peppers earlier in the day. The warm corn salad can be made ahead as well. And the “wow!” effect you’ll get at the table will be well worth the effort.

Wimpy Tips

I salt and pepper some shrimp, and sauté them in a little olive oil for my husband, Carnivorous Maximus. I toss them in a little chopped cilantro and finish them with a couple of squeezes of lime.

Roasted Poblano Peppers Stuffed with Warm Corn Salad
This recipe make 4 servings: 2 vegetarian and 2 with shrimp if you have meat-eaters at the table. Otherwise omit the shrimp for 4 vegetarian servings.1
Recipe type: Vegetarian Entrée
Cuisine: Mexican
Serves: 4 servings
Roasted Poblano Peppers Stuffed with Warm Corn Salad
  • ½ cup red onion, finely chopped
  • 2 Tbsp red wine vinegar
  • 4 large poblano peppers, or Anaheim peppers for a milder spice
  • 3 ears white sweet corn (about 2 ½ cups)
  • 2 Tbsp packed, coarsely chopped cilantro
  • ½ cup grated Monterey Jack cheese, divided
  • 2 Tbsp olive oil
  • ¼ tsp kosher salt
  • ¼ tsp ground pepper
  • ⅛ tsp cayenne pepper
  • 1 Tbsp lime juice
Lime Shrimp (Optional)
  • 1 Tbsp extra-virgin olive oil
  • ¾ pound shrimp, peeled and deveined
  • ¼ tsp kosher salt
  • ¼ tsp ground black pepper
  • 1 lime
Roasted Poblano Peppers Stuffed with Warm Corn Salad
  1. Place the red onion in a small bowl, add the vinegar, and soak for at least 30 minutes.
  2. Lay the peppers on a baking sheet and broil for ten minutes per side, or until blackened. Remove from the oven and place in a bag for 15 minutes. Remove, and when cool enough to handle, carefully peel off the skin, keeping peppers intact. Using a small knife, cut a slit from the stem to the pointed end of each pepper, leaving one inch on either end uncut. Using a small spoon, remove all of the seeds and top pith just under the stem. Set aside.
  3. Slice the corn kernels from the ears of corn. Bring ½ cup lightly salted water to a simmer in a small pan over medium heat. Add the corn kernels, and simmer until tender (about 2 minutes). Place in a medium bowl.
  4. Preheat the oven to 350˚F. Add the red onion and any red wine vinegar not absorbed to the corn, along with the cilantro, half of the cheese, olive oil, salt, pepper and cayenne. Toss together.
  5. Divide the corn mixture evenly between two bowls, and add coarsely chopped shrimp (if using) to one of the bowls.
  6. Line a baking sheet with parchment paper and place the peppers on the paper. Carefully spoon the filling into each pepper so that two peppers are filled with the vegetarian corn mixture; the other two with the shrimp and corn.
  7. Bake for ten minutes. Top the peppers with the remaining cheese and lime juice. Lightly mix in using a spoon. Bake another five minutes, or until the cheese has melted. Serve warm.
Lime Shrimp (Optional)
  1. Lightly salt and pepper the shrimp and bring to room temperature.
  2. Heat enough olive oil to cover the base of the pan over medium-high heat. Sauté shrimp by cooking on one side for two minutes; turn the shrimp over and cook an additional minute. The shrimp should be curled up and fairly firm to the touch.
  3. Squeeze the lime juice over the shrimp and toss in the pan. Remove the shrimp and coarsely chop.

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  1. says

    Woohoo!! Good luck on the proposal–that sounds like such a great idea, something that I’d definitely use if I ever live with my current boyfriend (a cheese + steak-lover from Wisconsin…) Can’t wait to check out the recipe!

    PS. I know poblano and banana peppers are quite different, but do you have any ideas on what to do with banana peppers?? I have a handful that I was thinking about stuffing with quinoa or something, but they’re so tiny…
    Erika recently posted..{Detox} Raw TacosMy Profile

    • says

      Oh thanks Liz. It’s been taking a lot of time to wrap my mind around it and develop the idea out. And I’m submitting photos of a bunch of the recipes, which as you know takes a lot of time too. But I’m really enjoying the process, and we’ll see where it goes :-)

  2. says

    Love the recipe. As always, inspiring. The new project sounds great. It is definitely I am going to check out. My son has lots of food allergies and have countless friends that are vegan, gluten free, so you have to start being creative when you are serving a bunch. Best of luck and I will let you know what I think.

    • says

      Tami’s site could be a great resource for you. It’s a brand new site, so it will take a little while to get it all up to speed, but she’s put a big investment into it and has some great people behind it.

  3. Meg says

    I tried to find the recipe on the other site & was unable to. Can you provide directions as to where on the site its located? I would really like to try these- they look fantastic!

    Thank you!

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