Recipe courtesy of Hutch's

Stuffed Pepper

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 6 to 8 servings
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1 pound shredded mozzarella

1 pound shredded monterey jack

1/2 pound goat cheese

1/2 pound yellow onion shredded and Sauteed

1 roasted red pepper peeled and diced

1/2 bunch cilantro, chopped

1/4 cup roasted garlic paste

6 to 8 poblano peppers charred, peeled, seeds removed

1 cup bread crumbs

1 egg mixed with 1 tablespoon water

Equal amounts cornmeal and flour

Tomatillo sauce, recipe follows

Black bean salad, home made or store bought

Pico de Gallo, home made or store bought

Sour cream, as a garnish

Tomatillo Sauce:

1 pound tomatillos

1 shallot

2 cloves garlic

1/2 bunch cilantro

Salt and pepper


  1. Mix all ingredients well, and add 1 cup bread crumbs to bind ingredients. Stuff peppers. Place peppers in egg wash then dip in cornmeal and flour mixture. Lightly fry until crisp. Then bake in a preheated 400 degree F oven for 5 minutes. Put the tomatillo sauce on plate, and then place the pepper over the sauce. The black bean salad should be on one side and Pico di Gallo on the other. Drizzle with sour cream and serve.

Tomatillo Sauce:

  1. Wash and peel skin of tomatillo and place under broiler until cooked through. Place in blender with shallot, garlic cloves, cilantro, salt, and pepper, to taste. Puree.