Late-Summer Harvest… with a Side of Torch Drama
Little Miss Black Thumb here, chiming in after swiping the hubby’s garden haul. He’s always successful with peppers (me, not so much), and the poblanos that I once snubbed my nose at are sitting pretty in the basket, along with a handful of cherry tomatoes. On my way back inside, I even swiped a bulb of garlic he had drying.So here I am, trying my hand at a recipe I’ve watched him make a bunch of times… wish me luck!
Now, let me explain—“Mr. Give-Me-a-Torch-or-a-Flame-Any-Day” is all about the dangerous stovetop method (yes, right on the gas burner). I, on the other hand, am choosing the safe, ER-free version under the broiler. (Did I mention I’m kind of an accident waiting to happen?) He’d also probably finish them off with a propane torch just for the drama, but I’ll settle for the trusty broiler to get that cheese melty and golden.
Here’s my version of stuffed poblanos: smoky, hearty, a little rebellious (but not ER-trip rebellious), and a perfect way to use up those late-summer veggies.
đź“ť Ingredients
4 large poblano peppers
1 cup fresh sweet corn kernels (cut straight from the cob — see note)
1 cup cooked quinoa or rice
½ lb fresh chorizo (or 1 can black beans, drained, for veggie option)
1 cup diced fresh tomatoes (or halved cherry tomatoes)
½ cup diced onion
1 garlic clove, minced (bonus points if you “borrow” it drying from someone’s garden)
½ tsp smoked paprika
½ tsp cumin
½ cup shredded cheese (cotija, cheddar, or jack)
Fresh cilantro + lime wedges for garnish
👩‍🍳 Directions
Char the Poblanos
Safe version: Slide them under the broiler until the skins blister and blacken.
Daredevil version: Channel my husband and hold them with tongs over the gas flame. (Cue the fire extinguisher.)
Either way, once blistered, place in a bowl, cover with a plate, and let them steam 10 minutes. Peel away loose skin, then slit open and remove seeds.
In a skillet, sauté onion and garlic until fragrant.
Add chorizo (or beans) and cook through. Stir in corn, tomatoes, paprika, cumin, and quinoa/rice. Season to taste.
Corn Note: Fresh off the cob is sweet and crunchy. If you’re fancy (or leftovers are handy), roasted or grilled kernels add extra smoky goodness.
Stuff & Bake
Preheat oven to 375°F.
Spoon filling into peppers, sprinkle with cheese, and pop them into a baking dish.
Bake for 15 minutes, until cheese is bubbling and delicious. (Optional torch moment here if you live dangerously like my better half.)
Finish & Serve
Garnish with cilantro and a squeeze of lime. Then take a bow—you just pulled off a garden-to-table dinner! Here's the pdf file.
🌟 Tips & Variations
Not a heat fan? Swap poblanos for red peppers—still delicious.
Want crunch? Add crushed tortilla chips on top before serving.
Make-ahead? Prep peppers and filling the day before, then stuff and bake when ready.
Who knew a little basket raid could turn into such a hearty dish? Whether you’re the broiler type or the propane-torch type, these stuffed poblanos are proof that late summer can be smoky, hearty, and fun—with or without a trip to the ER.
đź’Ś Got a Recipe to Share?
Now, full disclosure—I’m swiping this one straight from my hubby’s playbook (as usual). Which makes me curious...What are you cheffing up in your kitchens? 
If you’ve got a family favorite, a garden-to-table gem, or even a weeknight lifesaver that deserves the spotlight, send it my way! I’ll feature it in an upcoming newsletter or blog post and give you full bragging rights (and credit, of course).
Because let’s be honest—half the fun of cooking is swapping recipes, tips, and “oops, don’t do what I did” stories.
