Ingredients:
- 4 poblano peppers
- 8 oz shredded mozzarella cheese
- 1 can of corn (15 oz)
Directions:
- In 400-degree oven roast peppers for 30 min flipping once halfway through
- Place roasted peppers in bowl and cover with plastic wrap for 10 min
- While peppers are steaming open can of corn, drain, and mix with the cheese in a bowl
- Remove peppers from bowl, at this point the skin should come off easily
- Open the deskinned peppers lengthwise and stuff the interior with the cheese and corn mixture
- Put the oven on 200 degrees and put the stuffed peppers back in for 5 minutes (you want to melt the cheese while minimizing the cooking of the peppers)
Note: you can roast the peppers over an open flame or on a grill as well as using the oven

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