Stuffed Red Bell Pepper Rellenos
- Level: Intermediate
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 393 calorie
- Total Fat
- 26 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 42 milligrams
- Sodium
- 547 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 8 grams
- Protein
- 18 grams
- Sugar
- 8 grams
- Total: 2 hr (includes cooling time)
- Active: 1 hr
Ingredients
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
Directions
- 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.