Creamed Corn Stuffed Peppers with Pickled Jalapeños


Creamed Corn Stuffed Peppers with Pickled Jalapeños
These impressive-looking peppers are deceptively easy to put together, and a sure way to put that bag of frozen sweetcorn to good use. Eat the peppers alongside the broad bean and herb salad also featured in the book, or some roasted potatoes, for a complete meal.


Serves: 4, as a light lunch

Prep time: 20 minutes

Cook time: 1 hour 15 minutes



  • 1 green jalapeño, thinly sliced, seeds and all (15g)
  • 2 tbsp apple cider vinegar
  • 1 tsp caster sugar
  • 250g frozen sweetcorn kernels, defrosted
  • 100ml double cream
  • 50g quick-cook polenta
  • 3 garlic cloves, crushed
  • 1 egg
  • 105ml olive oil
  • 75g low-moisture mozzarella, roughly grated
  • 75g mature cheddar, roughly grated
  • 4 medium red romano peppers
  • 2 onions, cut into 5 x 1cm rounds
  • 5g thyme sprigs
  • 10g fresh coriander, finely chopped
  • Salt and black pepper



  1. Preheat the oven to 180°C fan.
  2. Put the jalapeño, vinegar and sugar into a small bowl and mix to combine. Set aside to pickle.
  3. Put the sweetcorn, cream, polenta, two-thirds of the garlic, the egg, 1 tablespoon of oil, ¾ teaspoon of salt and a generous grind of pepper into a food processor and pulse to a very rough purée. Transfer to a bowl and stir through the cheeses.
  4. Use a small, sharp knife to make an incision lengthways into each romano pepper (making sure not to cut through the ends), keeping the stem intact. Gently use your fingers to remove and discard the seeds, then stuff each pepper with the sweetcorn mixture.
  5. Put 1 tablespoon of oil in the base of a large, cast-iron saucepan or sauté pan and then top with the onion rounds and thyme to cover the base, sprinkling with a little salt and pepper. Place the peppers, slit side up, on top of the onions and drizzle them with 1 tablespoon of oil. Season lightly with salt and pepper, then pour 200ml of water into the pan, making sure not to pour it on top of the peppers. Bake for 30 minutes, then turn the heat up to 200°C fan and bake for another 20 minutes, or until everything is soft and nicely coloured.
  6. Meanwhile, put the remaining 4 tablespoons of oil, the coriander, the remaining garlic, ⅛ teaspoon of salt and a good grind of pepper into a small bowl and stir to combine.
  7. Spoon the coriander oil and pickled jalapeños over the peppers and serve warm.


This recipe is extracted from Ottolenghi Test Kitchen: Shelf Love by Noor Murad and Yotam Ottolenghi (Ebury Press, RRP $49.99 AUD, $55 NZD). All photography by Elena Heatherwick.


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