Recently, my husband and I visited the State Farmers’ Market and came home with beautiful, huge, poblano peppers. I chose to stuff them with a cheese grits mixture flavored with green chilies, cilantro, and tomatoes. Oh my, they were yummy! If you are not from the south, I really have no idea how easy it will be for you to get grits. It is my understanding that they are becoming more prevalent, but I’m not there, so I really don’t know that. And, if you are one of those people who puts sugar on your grits, then this is your chance to try a salty version. Hope you enjoy!
Cheesy Grits stuffed Poblanos
- 4 large poblano peppers, cut in half lengthwise
- 2 cups grits (preferably stone ground)
- 4 cups water
- 2 cups milk
- 1 tsp. salt
- 3 cups shredded cheddar cheese, divided
- 1 4 oz can chopped green chilies
- 1/2 cup chopped cilantro
- 2 large tomatoes, diced
- Preheat oven to 350 degrees.
- Line a large baking sheet with parchment. Place peppers, cavity side up, on baking sheet.
- Bring milk and water to a boil in a large saucepan. Add grits and salt, stir to combine, reduce heat to a simmer, cover, and simmer for 20 minutes.
- Stir in 2 cups of cheese (reserve the remaining cup) and remaining ingredients.
- Stuff grits mixture into the cavities of the peppers.
- Bake for approximately 30 minutes or until the pepper begins to soften.
- Remove from the oven and sprinkle remaining 1 cup of cheese over the peppers.
- Return to the oven and bake 10 more minutes or until cheese is melted and bubbly.
This recipe was shared on Foodie Friends Friday.