It’s one of those days where words and I aren’t friends. My brain needs a bit more time (and coffee) to start formulating ideas, to-do list, and blog post. So until that happens, enjoy these photos and this lovely recipe.
These peppers are not your traditional stuffed peppers and instead full of corn and cheese. It doesn’t take much goat cheese but you could sub another cheese in (but I’d keep with something that has a creamy consistency). Also, I made these with regular green peppers but next time I’ll be using roasted poblanos.
Hope everyone has a great start to their week!
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PinIngredients
- Peppers:
- 2 Sweet Green Peppers or Poblanos
- 1 tablespoon olive oil
- ½ medium onion
- 3 ears of corn
- 2 oz goat cheese
- 2 tablespoons vegetable broth
- ½ teaspoon salt
- Rice:
- ½ cup uncooked brown rice
- Zest and juice from one lime
- ⅓ cup cilantro
Instructions
- Heat broiler. Slice peppers in half and remove seeds. Place under broiler for 1-2 minutes, flipping once. Remove and set aside. Reduce heat to 375˚.
- Heat olive oil in a skillet over medium heat. Dice onion and add to olive oil, cooking for 3-4 minutes. Remove kernels from cob and add to onion. Cook until onion and corn is cooked through, 4-5 minutes. Let cool slightly.
- Add corn mixture to a food processor along with goat cheese, veggie broth, and salt. Pulse until mixture is creamed together but still has chunks of corn.
- Evenly spoon mixture in to peppers. Bake for 15-18 minutes. Mixture should be puffed up slightly and browning on top.
- To make rice, cover rice with water in a medium pot and bring to a boil. Continue to cook until rice is tender, adding more water if necessary. Drain and toss with cilantro, lime juice, and zest. Server with peppers.
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Bec says
Mmmm, these look amazing! I think I’m going to have to make them tomorrow night. I can’t never get enough goat’s cheese. xD
Kare @ Kitchen Treaty says
Corn in cheesy stuffed peppers … yum! Always good to have more vegetarian ideas for the grill.
Kathryn says
I’m having one of those days too so I’ll leave my comment short and sweet – delicious!
Eileen says
I’m going to have to rush to make some of these before the end of corn season! Love it.
Christy Milford says
The thing I love about your blog is that you post recipes that sound delicious *and* I would actually make- rather than other blogs where I just drool over the photos and shake my head at the long, involved recipes.
One switch I would make here is using quinoa as the grain rather than rice. But I’m sure they both work well 🙂
naturallyella says
I had actually thought about using quinoa but already had rice ready (and thank you for such a nice note!)
Savory Simple says
I just love the idea of corn and goat cheese in a pepper. Beautifully done!
cupcakemuffin says
Gorgeous! I love stuffed peppers, and trying them with a different filling sounds awesome – goat cheese and corn stuffed in a pepper sounds just delicious!
Tanya - Three Square Meals says
Now these are my type of stuffed peppers! Sounds delicious!
Rachel M. says
Ah! Corn! Must eat corn before it is all gone! Every time I see a stuffed peper recipe I am reminded of how much I love them and need to make them more often. This recipe just makes me want them that much more!
minceandtype says
I’ve been stuffing peppers with everything lately. It’s a great way to use up leftovers. This sounds lovely.
Cookie and Kate says
Good gracious, these sound phenomenal. I could eat a whole plate of them!
jesb says
Going in the oven in about one minute. All of a sudden I feel like I’m starving. Can’t wait to eat more than my fair share!
Lisa says
Tried these last night and they were delicious. Great idea for a filling that would work in jackets or pasta as well! Yum
http://lisalovesleftovers.blogspot.co.uk/2014/03/recipe-11-sweet-corn-and-goats-cheese.html
Emily says
I put diced jalapeño in the mixture and it was delicious!
Susan says
This sounds wonderful, and I’ll probably make it. Just this last week I made poblanos stuffed with sweet potato, pistachio and goat cheese. Poblanos are my preferred substitute for bell peppers (which we don’t do well with, digestively).
Jessica | Deux Baguettes says
Looks delicious — seems like a nice way to get that comfort food feel while still eating healthy!
Kate says
I made this tonight for dinner, it was nice! I tweaked it a bit for our tastes + what we were having with it and we liked it a lot. Since this was a side I didn’t do the rice, so I decided to put the lime juice right in with the corn and goat cheese, plus parsley (no cilantro because my husband is one of those poor people who doesn’t like it). I also upped the onions a bit because we like onions, and cooked them with about double the oil and some Spanish smoked paprika (maybe a 1/2 tsp). So … actually I suppose those are quite a few tweaks, but either way it was really good, the texture of the corn and goat cheese was an interesting change from what stuffed peppers are normally stuffed with (rice & whatnot). Also lends itself well to edits and additions — I think next time I’ll add some chipotles to the mix.
Thanks!
★★★★
Kylie B Zimanyi says
Words and I are seldom friends so at least your gifted majority of the time! 😉
I’ve recently started a new job so I’ve been on the lookout for a quick but healthy dishes! I can’t wait to try this, thank you so much for the recipe!!!