This is a delicious, indulgent twist on stuffed peppers. It’s a bit of extra work, but the end result is worth it. Adapted from Yotam Ottolenghi.

Ingredients

• 1 jalapeño, thinly sliced, seeds and all
• 2 T apple cider vinegar
• 1 t caster sugar
• 250 g frozen sweetcorn, defrosted
• 100 ml double cream
• 50 g polenta (you can also use medium grind corn meal)
• 3 small garlic cloves, peeled and crushed
• 1 egg
• 100 ml olive oil
• Salt and black pepper
• 75 g mozzarella, roughly grated
• 75 g mature cheddar, roughly grated
• 4 medium romano peppers (about 1 lb)
• 2 onions, peeled and each cut into 1 cm thick rounds
• 10 sprigs fresh thyme
• 3 T fresh cilantro, finely chopped

Instructions

1. Heat oven to 425 F.
2. Combine chopped jalapeño, vinegar and sugar in a small bowl. Mix until sugar is dissolved then set aside to pickle.
3. Put corn, cream, polenta, 2 cloves garlic, egg, 1 T, 3/4 t salt, and a generous grind of pepper in a food processor.
4. Pulse to a very rough puree, then transfer to a bowl and stir in the cheeses.
5. Use a small, sharp knife to make a lengthways incision in the peppers – take care not to cut through the ends, and keep the stems intact. Use your fingers to gently remove and discard the pith and seeds
6. Stuff each pepper with the corn mixture.
7. Put 1 T in a large, cast-iron saucepan or saute pan, then top with the onion rounds (cover the base of the pan) and thyme.
8. Sprinkle with 1/8 t salt and a good grind of pepper.
9. Lay the stuffed peppers slit side up on top of the onions and drizzle with 1 T oil.
10. Season lightly, then pour 200ml of water into the pan, making sure not to pour it over the peppers.
11. Bake for 30 minutes, until the peppers and onions are soft and nicely browned.
12. When the peppers are ready, transfer to a platter or shallow bowl, spoon over the pickled jalapeño and sprinkle with cilantro.