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PrintPoblano Pepper and Cornbread Stuffing
Dairy-Free, Gluten-Free, Vegetarian
Spicy poblano peppers join red and green bell peppers to add zing and flavor to this traditional recipe.
Serves 8–10
- 1 1/2 pounds of prepared cornbread
- 6 tablespoons (3/4 stick) unsalted butter
- 3 poblano peppers, seeded and chopped
- 2 red bell peppers, seeded and chopped
- 1 green bell pepper, seeded and chopped
- 1 1/2 bunches of green onions, about 1 cup
- 2 packages (1 pound each) frozen corn, thawed
- 3 eggs
- 2 tablespoons maple syrup
- 2 1/2 teaspoons salt
- 1/2 teaspoon pepper
Ingredient options: use a gluten-free cornbread or dairy-free cornbread. Use non-hydrogenated, non-dairy margarine in place of the butter.
Coarsely crumble the cornbread. If your cornbread is fresh, allow to sit out several hours to stale a bit.
Preheat oven to 350°F.
In a medium sized pan, heat the butter until melted and add the poblano, red and green peppers to cook slowly, about 10 minutes stirring from time to time. Slice the green onions in rounds, including up to half of the green stems. Add onions and one package of frozen corn and continue cooking until onions are translucent, about 5 minutes. Let cool and drain some of the liquid if too wet. Meanwhile, pulse the second package of corn in a food processor along with the eggs, maple syrup, salt and pepper.
In a large mixing bowl, fold the pepper mix with the corn mixture and gradually fold into the coarsely crumbed cornbread. Do not over mix, the stuffing should have a coarse texture.
Place in a buttered oven-proof standard baking dish (13.5x9-inch) and cover with parchment paper, then with foil. Place in oven and cook for about 40 minutes, remove foil and parchment paper and continue cooking for approximately 15 minutes, until the stuffing is golden on the top.
Nutrition Info
Per Serving (240g-wt.): 360 calories (130 from fat), 15g total fat, 7g saturated fat, 10g protein, 51g total carbohydrate (5g dietary fiber, 9g sugar), 105mg cholesterol, 980mg sodium