POBLANO STUFFED PEPPERS-- 1859 Oregon's Magazine

Ingredients

• 8 whole fresh Poblano peppers, uniform in size
• 2 cups Tumalo Farms goat cheese, cut into ½ inch cubes
• 1 cup golden raisins
• 1 cup toasted hazelnuts, coarsely chopped
• 3 tbsp olive oil
• 1 tbsp olive oil
• ⅔ cup chopped jicama
• 1 tbsp minced jalapeño pepper
• 2 cups fresh corn kernels (about 4 ears)
• 1 ¾ cups thinly sliced green onions (about 8 onions)