Corn risotto-stuffed poblanos from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 134) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • alycia_1mqv71 on December 20, 2025

    Delicious but time-costuming

  • julesamomof2 on September 14, 2022

    I am not sure what to make of this recipe because while it tasted fine, the combination of an italian risotto and the spicy poblano peppers did not come together as a cohesive dish for me. The little bit of monterey jack cheese and the crema topping didn't pull it together the way it should so the whole thing was just kind of strange. I also had a massive amount of risotto left over - could have stuffed twice the number of peppers.

  • AndieEats on April 15, 2021

    Made with frozen sweet corn and red peppers because there were no poblanos at the store. The peppers turned out a bit sweet and too mush to stuff so it wasn't even put back in the oven. Better than Bouillon for stock, and needed 4 cups to the 1 cup rice for it to be tender. Half the risotto recipe was enough to top 2 peppers for us, and leftovers for a generous side the next night. Made sure to aggressively salt and pepper after reading reviews.

  • taste24 on August 24, 2020

    I was able to get fresh poblanos and corn from the farmers market to use for this recipe. Reading all of the comments on how bland the risotto was, I used a heavy hand with the salt for all components. Better than Bouillon for my chicken stock, salted the corn before adding, extra Mont. Jack cheese, and extra salt and pepper in the finished risotto. It still could have used a bit more salt (surprisingly), but overall these were pretty delicious. The crema on top was a great touch to the finished peppers. Next time, I may roast or grill the corn before adding it to the rice, and will add extra queso fresco on top of the peppers during their final bake in the oven.

  • NJChicaa on January 24, 2018

    A lot of work for a pretty bland risotto which made this recipe a big disappointment. I wouldn't make it again.

  • ecasey830 on October 17, 2016

    Stuffing the poblanos was too time-consuming and finicky for me though I may make this again just as a risotto

  • texannewyorker on September 14, 2016

    I found myself wondering if this recipe was tested at all. After stuffing the poblanos to the brim, there was SO MUCH leftover risotto!! Also, flavor was seriously lacking as written. Although I love the idea, I definitely wouldn't make them again.

  • maggiewt on September 25, 2013

    Used a smaller spoon to stuff the poblanos and really get the risotto into the pockets of the peppers. I stuffed those guys pretty full and the recipe still made about double the amount of risotto needed (as Vanessa commented below) - not a problem for me as I just sprinkled with cheese and baked along with the chiles. Don't skip the crema - it definitely made a difference to the overall finished dish.

  • jzanger on September 10, 2013

    Delicious and impressive-looking, but stuffing the poblanos were pretty finicky. If I'm not making it for a dinner party next time I will probably just dice up and mix the poblanos right into the corn risotto.

  • Vanessa on January 15, 2013

    Fresh poblanos, but no corn or beer this time, so I used vermouth in the risotto and added black beans instead of corn. Yea! another winner!

  • Vanessa on December 20, 2012

    This was good, and it was even better the next day. I had to use a mix of Cubanelles and plain green bell peppers (a tragic lack of decent poblanos!) and canned corn (dang, it IS December!); I'd bet that poblanos and fresh corn would really move it up to the next level. I did have a goodly amount of risotto left over after stuffing. It made a great side dish for the less adventurous at the gathering, but I think this could be made with 2/3 the amount of rice called for.

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