Stuffed Red Peppers with Corn and Marinated Jalapeno

01Method

1. 1

   Thaw the frozen corn by rinsing it under hot water or let it sit at room temperature for at least half an hour. Heat the oven to 180 degrees Celsius.

2. 2

   Slice the jalapeno pepper into thin rounds, leaving seeds intact. Combine the slices in a bowl with vinegar and sugar, then set aside to marinate.

3. 3

   Pulse the corn, cream, polenta, minced garlic, egg, oil, salt, and pepper in a food processor until the mixture reaches a coarse puree consistency. Grate the cheeses coarsely and fold them into the corn mixture.

4. 4

   Make a lengthwise slit in each pepper with a sharp knife, being careful not to cut through the ends and leaving the stem intact. Carefully remove the seeds, then fill each pepper with the corn and cheese mixture.

5. 5

   Peel the onions and cut each into five 1 centimetre rings. Spread oil across the bottom of a large cast-iron pot or baking dish, arrange the onion rings and thyme sprigs, season with salt and pepper, and lightly cook. Place the peppers on the onions slit-side up and drizzle with additional oil, then season lightly. Pour water into the dish without wetting the peppers and roast for 30 minutes. Increase the oven temperature to 200 degrees Celsius and continue roasting until the peppers are tender and lightly golden, about 20 minutes more.

6. 6

   While the peppers roast, combine the remaining oil, finely chopped cilantro, minced garlic, salt, and pepper in a small bowl.

7. 7

   Spoon the cilantro oil and marinated jalapeno over the finished peppers and serve warm.