Ottolenghi’s Creamed Corn Stuffed Peppers | The Kitchen Scout

Name: Ottolenghi’s Creamed Corn Stuffed Peppers | The Kitchen Scout
Ingredients: 1 jalapeno pepper, sliced; 2 Tablespoons apple cider vinegar; 1 teaspoon sugar; 2 cups frozen corn, defrosted; 100 milliliters (scant 1/2 cup) heavy cream; scant 1/3 cup polenta; 3 garlic cloves, peeled and crushed; 1 large egg; 7 Tablespoons olive oil; Salt and black pepper; 1/3 cup grated mozzarella; 1/3 cup grated sharp cheddar; 4 cubanelle red peppers (weight roughly 1.75 pounds or so); 1 large onion, peeled and cut into rounds to fit the bottom of the Dutch oven (use more if needed); 10 sprigs fresh thyme; 3 Tablespoons chopped fresh cilantro

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Ingredients

1 jalapeno pepper, sliced
2 Tablespoons apple cider vinegar
1 teaspoon sugar
2 cups frozen corn, defrosted
100 milliliters (scant 1/2 cup) heavy cream
scant 1/3 cup polenta
3 garlic cloves, peeled and crushed
1 large egg
7 Tablespoons olive oil
Salt and black pepper
1/3 cup grated mozzarella
1/3 cup grated sharp cheddar
4 cubanelle red peppers (weight roughly 1.75 pounds or so)
1 large onion, peeled and cut into rounds to fit the bottom of the Dutch oven (use more if needed)
10 sprigs fresh thyme
3 Tablespoons chopped fresh cilantro