Creamed Corn Stuffed Peppers with Pickled Jalapeños

Ingredients

• 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