Stuffed Red Bell Pepper Rellenos

  • Yield : 6 servings
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • Sgroppino

  • Smashed Potatoes with Chives

Nutritional Info

This information is per serving.

  • Calories

    393 calorie
  • Fat

    26 grams
  • Saturated Fat

    7 grams
  • Cholesterol

    42 milligrams
  • Sodium

    547 milligrams
  • Carbohydrate

    24 grams
  • Fiber

    8 grams
  • Protein

    18 grams
  • Sugar

    8 grams


  • 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
  • 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


Step 1

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. 

Step 2

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.

Step 3

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

Step 4

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. 

Step 5

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

Step 6

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

Leave a Reply

Your email address will not be published. Required fields are marked *