Sweet Corn and Lemon Ricotta Stuffed Poblano Peppers with Cilantro Lime Rice

Ingredients

• •4 large poblano peppers
• •1 cup cooked sweet corn (fresh or frozen)
• •1/2 cup ricotta cheese
• •1/2 cup grated mozzarella cheese
• •1/4 cup grated Parmesan cheese
• •1 tablespoon lemon zest
• •2 tablespoons lemon juice
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •2 cups cooked white rice
• •1/4 cup chopped fresh cilantro
• •1 tablespoon lime juice
• •1 tablespoon olive oil
• •1/4 cup diced onion
• •2 cloves garlic, minced
• •1 tablespoon chopped fresh jalapeño (optional, for heat)

Instructions

1. 1

   1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   2. Slice the poblano peppers in half lengthwise and remove seeds and membranes. Place them on the prepared baking sheet.

3. 3

   3. In a medium bowl, combine sweet corn, ricotta cheese, mozzarella cheese, Parmesan cheese, lemon zest, lemon juice, cumin, smoked paprika, salt, and black pepper. Mix well to create the stuffing.

4. 4

   4. Spoon the stuffing into each poblano pepper half evenly and set aside.

5. 5

   5. Heat olive oil in a small skillet over medium heat. Sauté diced onion, minced garlic, and chopped jalapeño (if using) until softened, about 3-4 minutes.

6. 6

   6. In a large bowl, mix cooked rice with sautéed onion mixture, chopped cilantro, and lime juice. Stir to combine and set aside.

7. 7

   7. Bake the stuffed poblano peppers in the preheated oven for 20-25 minutes, or until the peppers are soft and the stuffing is golden and bubbling.

8. 8

   8. Serve the stuffed poblano peppers on a bed of cilantro lime rice. Garnish with additional cilantro if desired.