Peppers Stuffed with Corn and Cheese

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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4-6 large poblano chiles
4-6 ears corn, cooked or raw (about 2 cups) or 2 cups canned or frozen corn kernels
1-1/2 cups grated Monterey Jack cheese
1 small onion, diced into small pieces
1/2 cup bread crumbs from corn bread or stale wheat bread
1/2 cup cooked rice
1/2 tsp. salt
1 egg beaten


Remove a 1-1/2″ lengthwise strip from each poblano pepper and scoop out the seeds. Dice the leftover poblano strips into small pieces. Cut the kernels from the ears of the corn, thoroughly scraping the cobs. Set aside 1/4 cup of the grated cheese. Mix the rest of the cheese with the corn, diced pepper, onion, bread crumbs, rice, egg, and salt.

Fill the peppers with the vegetable-cheese mixture and top with the reserved cheese. Bake at 350F for approximately 25-30 minutes or until done (depending on the individual oven). Serve piping hot from the oven or at room temperature.

Yields 4-6 servings.