Poblano peppers are my favorite pepper; they're flavorful without being too hot. I stuffed them with polenta(yellow corn grits) then baked them in a smoky tomato sauce. Surprisingly simple to make and filling too. Yum.
5 medium poblano peppers
15 oz can diced tomatoes
15 oz can tomato sauce
1 tsp smoked paprika
1 tsp chili powder
3 cup "no chicken" vegetable broth
1/4 cup plant-based cream/milk
1 Tbsp sugar
1.5 cups frozen corn(15 oz canned, drained)
3/4 cup polenta(corn grits)
1.5 cups shredded vegan Mexican blend or cheddar cheese
Chopped cilantro for serving
1. Preheat oven to 425°F. Slice 1/3 off one side of poblano peppers to create a pocket to stuff. Remove seeds. Set poblano peppers aside. Finely chop the remaining poblano tops.
2. In a large oven-proof skillet over medium high heat with 1 Tbsp oil, saute chopped poblano peppers for 3 minutes, season with a little salt. Stir in smoked paprika and chili powder and cook for 30 seconds to release aromatics. Add chopped tomatoes and tomato sauce. Simmer on low while preparing polenta and stuffing peppers.
3. Bring the "no chicken broth," plant-based cream/milk, sugar and corn to a boil. Wisk in polenta and continue to wisk until it comes to a boil. Cook, stirring frequently until thickened, approximately 4 minutes. Remove from heat.
4. Stuff poblano peppers with the polenta then place into tomato sauce. *If you don't have an ovenproof skillet, pour sauce into baking dish then place stuffed peppers into sauce.
5. Bake uncovered 25 minutes. Sprinkle cheese over peppers and sauce and continue to bake another 15 minutes. Sprinkle with chopped cilantro before serving.