4 medium poblano chilis, halved lengthwise and seeded
3/4 cup fresh corn kernels (Stand the ear up in a deep bowl when you cut the kernels off so they don't jump all over your floor.)
1/4 cup diced red onion
1/4 cup diced celery
1/4 cup diced red pepper
2 Tbsp chopped cilantro
1 jalapeño, seeded and chopped
2 oz sharp cheddar cheese, grated
1 Tbsp dried breadcrumbs (optional)
1/2 tsp salt
Freshly ground pepper to taste

Preheat the oven to 375°. Lightly oil a baking sheet. Mix all ingredients except the poblanos then stuff them. Arrange them on the baking sheet and bake for about 30 minutes until the peppers are tender and the stuffing is hot. This a flavorful side dish.