Cheesy Corn-Stuffed Poblano Peppers are must-have appetizer, blending smoky, sweet and creamy with just the right amount of heat.
Year three of the Superman Cooks garden has officially come to a close. This year’s garden was not as fruitful as we would have liked, but we did have a bountiful harvest of peppers. I love peppers, so this year I was determined branch out and try growing many varieties: jalapeños, banana, Anaheim, and tiny Chinese peppers (which looked amazing growing in the garden).
The one plant that rose above the rest was the medium-hot poblano. We had two plants, and both grew out of control, overtaking their neighbors. Now, there are pros and cons to this situation. I was able to experiment with many pepper recipes, like these Cheesy Corn-Stuffed Poblano Peppers (which still did not put a dent in our harvest). We gave many away and canned the rest in preparation for winter (which was also a time-consuming process). I love most peppers as long as they don’t peel the skin off your lips. I like a pepper to have some heat, yet be flavorful. This recipe is perfect for the poblano pepper, which by itself can have a strong bite. The addition of sweet corn, cream cheese and smoky bacon cool it down a bit and balance the flavor perfectly. I could see the apprehension on Jackie’s face as I prepared this recipe. Although not a pepper lover, she is amazing and will try everything I make. We are pretty good about knowing each other’s tastes, and that helps when we experiment with new flavors. These Cheesy Corn-Stuffed Peppers are a perfect example: I knew the heat would be at just the right level to her liking, and after one bite she agreed. The gooey cheese, sweet corn and smoky flavor won her over instantly. We served this as an appetizer, but it could be a meal in itself accented by a simple salad.
- 3 poblano peppers
- 4 oz cream cheese
- ½ C shredded cheddar cheese
- 6 slices bacon (cooked and chopped)
- ½ c sweet corn
- ¼ C parmesan cheese
- 2 tbsp sour cream
- 2 tbsp mayo
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp cilantro
- Cut peppers in half and seed them and place on foil lined baking sheet.
- In a medium bowl, mix all ingredients together except the cheddar cheese.
- Stuff each pepper half equally.
- Top with cheddar cheese and place in a preheated 300 degree oven for 30 minutes.
- Remove from oven and allow to cool for 5 minutes.
- Serve and salt and pepper to taste