Stuffed Red Bell Pepper Rellenos

Total Time:
2 hr
1 hr
15 min
45 min

6 servings

  • Peppers:
  • 6 large red bell peppers
  • 1 cup fresh corn kernels (cut from 1 large ear)
  • 4 large green onions, chopped
  • 8 corn tortilla chips, crushed
  • 1 chicken breast, diced into 1/4-inch pieces to yield 1 cup of meat
  • 1/4 cup chopped fresh basil
  • 1 1/2 teaspoons fresh lime juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 cups shredded whole-milk mozzarella cheese
  • 1 cup low-sodium chicken broth
  • Sauce:
  • Two 9- to 10-ounce ripe avocados, halved, seeded
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • For the peppers: Preheat a broiler. Arrange the peppers in a single layer on a heavy baking sheet. Broil, turning the peppers every 3 to 4 minutes, until charred on all sides. Place the peppers in a resealable plastic bag for 15 minutes.

  • Gently scrape off the burnt skin, being careful not to tear the flesh. Lay each pepper on the work surface. Using a paring knife, remove a 1/2-inch-wide strip of flesh from the side of each pepper to create an opening. Chop the strips of pepper into 1/2-inch pieces and reserve for the filling. Using a small spoon, remove the seeds from inside each pepper.

  • Position a rack in the center of the oven. Preheat the oven to 350 degrees F.

  • 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. Mix in the cheese. Divide the filling among the peppers (about 2/3 cup each), packing gently and mounding at the opening. Arrange the peppers in a 13- by 9- by 2-inch baking dish. Pour the chicken broth around the peppers. Bake until peppers are heated through, 25 to 30 minutes.

  • For the sauce: Spoon the avocado flesh into a food processor. Add the oil, lime juice, salt and pepper. Blend until smooth.

  • To serve: Spoon a circle of sauce in the center of 6 plates. Place the peppers on the sauce and serve.

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    This recipe is featured in:

    Cinco de Mayo