Monday, September 13, 2010

Corn and Chicken Stuffed Cubanelle Peppers (CSA Recipe)

Photo courtesy of Farmer Dave's

My CSA share over the past few weeks has been a steady stream of beautiful tomatoes, all kinds of peppers, and ears of corn along as well as some squash and eggplant. I've put together a quick recipe for chicken-and-corn-stuffed cubanelle peppers. As with most of the recipes on this site, it can be changed in any number of ways based on what you have for fresh ingredients and on your tastes. Enjoy!

Corn-and-Chicken-Stuffed Cubanelle Peppers

Serves 2

4 Cubanelle peppers (Poblanos would work well too)
2 ears of corn; kernels removed
1 tomato; seeded & diced
1/2 lb ground chicken; browned
1 clove of garlic; minced
1/2 jalapeno; seeds & ribs removed; diced
1 Tbsp ground cumin
salt & pepper to taste
juice from 1/2 Lime
grated Monterey Jack cheese (or Cheddar)

1. Preheat oven to 350 degrees. Mix the corn, tomato, ground chicken, garlic, jalapeno, cumin, salt & pepper, and lime juice in a bowl.
2. Add some of the cheese to the mixture and toss until all ingredients are incorporated.
3. Using a paring knife, cut a T shape into the peppers.
4. Carefully stuff the peppers with your chicken and corn mixture, taking care not to rip them.
5. Place in a baking dish and cover with foil; put in a 350 degree oven for 25 - 35 minutes (until peppers are soft).
6. When peppers are soft, sprinkle the top of each pepper with more cheese and put them back into the oven, uncovered, until the cheese is melted and starting to brown.
7. Serve with rice, seasoned beans, or your favorite side dish!

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