Recipe of the Month

March 2015: Corn and Goat Cheese Stuffed Peppers

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Serves 2



  • 2 poblano or sweet green peppers
  • 1 tablespoon olive oil
  • 1/2 medium white onion
  • 3 ears of corn (about 2 1/4 cups)
  • 2 oz goat cheese
  • 2 tablespoons vegetable broth
  • 1/2 teaspoon salt


  • 1/2 cup uncooked jasmine rice
  • Zest and juice from 1 lime
  • 1/3 cup cilantro


  1. Heat broiler. Slice peppers in half and remove seeds. Place under broiler from 1-2 minutes, flipping once. Remove and set aside. Reduce heat the 375 degrees.
  2. 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. If you want a little heat, add some of the seeds from the poblano peppers to this mixture. Cook until onion and corn is cooked through. about 4-5 minutes. Let cool slightly.
  3. 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.
  4. Evenly spoon mixture in to the 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. Lower heat and simmer until rice is tender, about 20 minutes, adding more water if necessary. To make it even easier, use a rice cooker. Drain and toss with cilantro, lime juice & zest. Serve with on the side with peppers.

Adapted from