Poblano Peppers Stuffed with Sage, Polenta, Feta, and Greens

Poblano Peppers Stuffed with Sage, Polenta, Feta, and Greens

Serves 4

Good Stuff!

By Lisa Turner, Photos by EJ Armstrong

"Stuffing" turns ordinary ingredients into delectable, elegant meals worthy of any table.

3 cups vegetable broth

3/4 cup dry polenta

6 large fresh (not dried) poblano or pasilla chiles

2 Tbs. olive oil

1 cup diced red onion

1 medium red bell pepper, cored and diced

3 large cloves garlic, minced (1 Tbs.)

2 cups packed baby spinach leaves, chopped small

2 Tbs. finely minced fresh sage or 2 tsp. dried

1/8 tsp. white pepper

1/4 tsp. paprika, plus more for sprinkling

1/4 tsp. chipotle powder, plus more for sprinkling

1 cup feta cheese, divided

Bring broth and 1 cup water to a boil in 4-qt. heavy pot; whisk in polenta. Cook over medium heat 2 minutes, whisking constantly. Reduce heat to low, and cook, uncovered, 30 minutes, stirring frequently, until soft and creamy. (Use instant polenta to save time.)

Meanwhile, preheat oven to broil. Place chiles on baking sheet, and roast, turning every few minutes, until outsides are lightly charred. Remove from oven, and place in paper bag 5 minutes to cool. Peel skins. Cut lengthwise slit in chiles, leaving tops intact, and remove seeds.

Heat oil in large, heavy skillet over medium-low heat. Cook onion, bell pepper, and garlic, stirring frequently, until softened, 5 to 8 minutes. Stir in spinach, and cook 1 minute more. Stir in sage, white pepper, paprika, and chipotle powder. Season with salt, if desired.

Preheat oven to broil. Stir spinach mixture into polenta. Stir in 1/2 cup feta. (Filling may be made ahead of time; heat through before stuffing chiles.)

Divide filling among chiles. Arrange slit-side up in baking dish, and sprinkle with remaining 1/2 cup feta. Broil 5 minutes. Remove from oven, sprinkle with additional paprika and chipotle powder, if desired; serve immediately.

PER SERVING: 414 CAL; 15 G PROT; 18 G TOTAL FAT (7 G SAT FAT); 52 G CARB; 36 MG CHOL; 1,131 MG SOD; 6 G FIBER; 7 G SUGARS

Article from: Better Nutrition Magazine, December 2009 Issue, Volume 71, Number 12, Pages 36-39 www.betternutrition.com