Corn and Goat Cheese Stuffed Peppers

March 08, 2015

Every now and then I need some comfort food. Comfort food is generally defined as any food that creates a sense of well being. However, oftentimes it can leave us feeling guilty or worse, creating digestive issues. The good news is, with a few tweaks any comfort food can be created guilt-free, healthier, and just as tasty.

These Goat Cheese Stuffed Peppers are prepared with poblano peppers, fresh corn, and a little goat cheese. A combination of creamy goodness to warm the soul, without the guilt or digestive problems.

Rice recipe is included as a side to the dish, but is optional.

Tip: If you’re sensitive to goat cheese, substitute with dairy free- Kite Hill Ricotta Cheese, which can be found at Whole Foods and similar grocery stores.



35 minutes


Dinner, Lunch




2 people


1.2 poblano or sweet green peppers
2.1 tablespoon olive oil
3.1/2 medium white or yellow onion
4.3 ears of fresh corn (about 2 1/4 cups)
5.2 oz goat cheese (can substitute Kite Hill dairy free ricotta)
6.2 tablespoons vegetable broth
7.1/2 teaspoon salt


1.1/2 cup uncooked jasmine rice
2.Zest and juice from 1 lime
3.1/3 cup cilantro



Prepare Peppers.

Heat broiler. Slice peppers in half and remove seeds.(Save some of the seeds to add to onion mixture.) Place under broiler for 1-2 minutes, flipping once. Remove and set aside. Reduce heat to 375 degrees.


Prepare Veggies.

Remove kernels of corn from the cobs. Dice the onion. 


Cook the Veggies.

Heat olive oil in a skillet over medium heat. Add diced onion to pan, cooking for 3-4 minutes. Add corn to pan with onions. If you want a little heat, add some of the seeds from the poblano peppers to this mixture. Cook until onion and corn is cooked through, about 4-5 minutes. Remove from heat, and let cool slightly.


Combine in Food Processor.

Add corn mixture to a food processor along with goat cheese, veggie broth and salt. Pulse until mixture is creamed together, but still has chunks of corn.


Cook the Stuffed Peppers.

Evenly spoon mixture into the peppers. Bake for 15-18 minutes. Mixture should be puffed up slightly and browning on top. Remove from oven.


Cook the Rice.

While peppers are cooking, place the rice in a medium pot. Add enough water to cover rice and bring to a boil.

Once it begins boiling, lower heat to low and simmer until rice is tender, about 20 minutes, adding more water if necessary.

Drain and toss with cilantro, lime juice & zest. Serve on the side with peppers.



To make cooking rice quicker, you could use an Instant Pot which will cook your rice in a few minutes.

Recipe adapted from naturallyella.com

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