Creamed corn-stuffed peppers with pickled jalapeño
"Recipe source: Ottolenghi"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (451.8 g)
- Calories 1020.1
- Total Fat - 67.7 g
- Saturated Fat - 16.9 g
- Cholesterol - 303.8 mg
- Sodium - 1768.8 mg
- Total Carbohydrate - 63.7 g
- Dietary Fiber - 7.9 g
- Sugars - 9.1 g
- Protein - 38.8 g
- Calcium - 639 mg
- Iron - 9.2 mg
- Vitamin C - 157.6 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Heat the oven to 390F. Put the chopped jalapeño, vinegar and sugar in a small bowl, mix to combine and dissolve the sugar, then set aside to pickle.
Step 2
Put the corn, cream, polenta, two-thirds of the garlic, egg, a tablespoon of oil, three-quarters of a teaspoon of salt and a generous grind of pepper in a food processor, pulse to a very rough puree, then transfer to a bowl and stir in the cheeses.
Step 3
Cut peppers in half lengthways and discard the pith and seeds, then stuff each pepper with the corn mixture. Put a tablespoon of oil in a roasting pan big enough to hold all pepper halves; top with the onion rounds and thyme, to cover the base of the pan, and sprinkle over an eighth of a teaspoon of salt and a good grind of pepper.
Step 4
Lay the stuffed peppers on top of the onions and drizzle over a tablespoon of oil. Season lightly, then pour 200ml of water into the pan, making sure not to pour it over the peppers. Bake for 30 minutes, then turn up the heat to 425Fand bake for 20 minutes more, until the peppers and onions are soft and nicely coloured.
Step 5
Meanwhile, in a small bowl, mix the remaining four tablespoons of oil with the cilantro, remaining garlic, an eighth of a teaspoon of salt and a good grind of pepper.
Step 6
When the peppers are ready, transfer to a platter or shallow bowl, spoon over the coriander oil and pickled jalapeño and serve warm.
Tips
No special items needed.
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