Saturday, July 10, 2004

Dinner Tonight

I’ve made stuffed peppers before, but they’ve always been bell peppers. This afternoon I was browsing through the July issue of Gourmet and the recipe on page 46 for “Anaheim Chilies filled with Corn, Cheddar and Cilantro” caught my eye. It may have been partly that my brother has been talking about roasting Anaheims and Poblanos lately, but mostly it was just that it sounded delicious.

The recipe is fairly simple, but I did seem to dirty an awful lot of dishes. The most time-consuming part was preparing the peppers. I have an electric stove, so I roasted the peppers under the broiler – turning them every so often as the skin blackened. When they were blackened and blistered all over, I stuck them in a bowl and covered it with plastic wrap. The steam helps loosen the peel, so peeling them was easy, but I found that removing the seeds was a little tricky – I ripped at least a couple of the peppers in the process.

As you may have deduced from the name of the recipe, the filling had Corn, Cheddar and Cilantro in it. There was also some jalapeno pepper and onion. The recipe had a note from Gourmet’s food editors which explained that because the roasted peppers were so delicate, it was difficult to turn them seam side down as the recipe instructed, without the peppers splitting. I was glad to be let off the hook for that one – I happily left them open-faced.

The peppers were really, really good – the corn filling was sweet and crunchy with just a little heat from the jalapeno. The recipe is supposed to serve 4, but I managed to eat half the recipe all by myself!

After the dishes were done and I was looking at the recipe again, I realized it was from Annie Somerville’s Everyday Greens. Turns out I recently checked this book out of the library and that this is one of the recipes I had copied from it!

Anaheim Chilies filled with Corn, Cheddar, and Cilantro


Reid said...


I've never tried to make stuffed peppers either. I've heard it was quite difficult, so you're to be commended for even trying. The stuffing sounds incredibly delicious though, especially with all those flavors. What kind of corn did you use?

Cathy said...

Reid - give it a try! It's really not difficult. Worst case, you rip the pepper - but it'll still taste good. I used white corn from the grocery store - don't know the exact variety. Seems like yellow corn is never even offered any more. Actually, after I had selected my corn I saw they had some "Bi-color corn" or what we used to call "Bread and Butter corn". This morning I'm headed for the farmer's market downtown, so I hope to find some really good corn! Cathy

Anonymous said...

i make this recipe a few times a month! i changed it though because i can't seed the chilies with out ripping them so i layer the chilies in a casserole dish add the filling then put more of the chilies on top. its such a great recipe also you can substitute monterey jack if you have trouble finding white cheddar cheese.

Cathy said...

Hi Anon - gosh, I had forgotten about this recipe but it's well worth making again. I like the idea of topping them with additional pepper - you can never have too much roasted pepper!