A delightful twist on stuffed poblano peppers, filled with a flavorful corn and tomato mixture and topped with melted cheese.
Preheat your broiler and prepare a cookie sheet.
Preheating ensures even roasting of the peppers.
Cut the stems out of the poblano peppers and remove the seeds.
Be careful while handling peppers to avoid breaking them.
Place the peppers on the cookie sheet and broil, turning every 6 minutes, until evenly roasted, about 18 minutes.
Roasting brings out the smoky flavor of the peppers.
Heat olive oil in a large skillet over medium heat.
Use a skillet with a wide base for even cooking.
Add the corn and onion to the skillet and sauté for a few minutes.
Stir occasionally to prevent sticking.
Add garlic, oregano, and cumin to the skillet and sauté for 10 minutes.
Allow the spices to bloom for enhanced flavor.
Stir in the crushed tomatoes and lime juice, and cook for another 10 minutes.
Adjust the lime juice to taste for a tangy kick.
Remove the roasted peppers from the oven and carefully cut them open to lay flat.
Let the peppers cool slightly before handling.
Stuff the peppers with the corn mixture.
Pack the filling gently to avoid tearing the peppers.
Top the stuffed peppers with cheese and broil until melted, about 2 minutes.
Keep an eye on the broiler to prevent burning.
Serve the stuffed peppers warm and enjoy.
Garnish with fresh herbs for added color and flavor.
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