Stuffed Red Bell Pepper Rellenos
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
57
Spice
46
Sweetness
48
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
6 large
Red Bell Pepper4 large
Green Onion (chopped)1 cup
Basil (chopped fresh)2 tbsps
Lime Juice (fresh)1 tsp
Kosher Salt1 cup
Extra-Virgin Olive OilDirections:
1
Blend until smooth
2
For the peppers: Preheat a broiler
3
Arrange the peppers in a single layer on a heavy baking sheet
4
Broil, turning the peppers every 3 to 4 minutes, until charred on all sides
5
Place the peppers in a resealable plastic bag for 15 minutes
6
Gently scrape off the burnt skin, being careful not to tear the flesh
7
Lay each pepper on the work surface
8
Using a paring knife, remove a 1/2-inch-wide strip of flesh from the side of each pepper to create an opening
9
Chop the strips of pepper into 1/2-inch pieces and reserve for the filling
10
Using a small spoon, remove the seeds from inside each pepper
11
Position a rack in the center of the oven
12
Preheat the oven to 350 degrees F
13
In a large bowl, combine the reserved chopped peppers, the corn, green onions, corn chips, chicken, basil, lime juice, salt and pepper; toss to blend
14
Mix in the cheese
15
Divide the filling among the peppers (about 2/3 cup each), packing gently and mounding at the opening
16
Arrange the peppers in a 13- by 9- by 2-inch baking dish
17
Pour the chicken broth around the peppers
18
Bake until peppers are heated through, 25 to 30 minutes
19
For the sauce: Spoon the avocado flesh into a food processor
20
Add the oil, lime juice, salt and pepper
21
To serve: Spoon a circle of sauce in the center of 6 plates
22
Place the peppers on the sauce and serve