Stuffed Poblano Peppers with Zucchini and Corn in Cream
This recipe for stuffed peppers with zucchini and corn is perfect for your family meal afternoons.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
- 6 Poblano chiles
- 3 pumpkins, cut into cubes
- 200 grams corn kernels
- 1 Poblano chile, chopped
- 1/2 onions, minced
- 1 clove garlic, chopped
- 30 grams chicken, shredded
- 100 grams Manchego cheese
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1/2 tablespoons salt
- 1/2 tablespoons pepper
- 1/2 cups sour cream
- 1/4 cups milk
Preparation
1h
30 mins
Low
- Roast the peppers and set aside in a bag to clean later. Grease a baking dish.
- Melt the butter with a little oil in a pan, add the onion and garlic until browned, then incorporate the corn, zucchini, and poblano pepper. When the ingredients are tender, add the cream. Season with salt and pepper to taste.
- Fill the poblano peppers with chicken and cheese.
- Blend the leftover filling with a little milk until creamy.
- Arrange the peppers in the baking dish and add the cream, top with shredded cheese and small pieces of butter. Bake for 5 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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