1/1 Photo of Mexican Inspired Sfuffed Peppers
1 hr 10 mins
This is a cross between Chili Relleno and traditional American style stuffed peppers. On ce again I was throwing stuff together trying to be creative while staying low carb. I have some Ideas on how to improve this when I'm not restricting my carbs but this was really yummy.
My Private Note
Units: US | Metric
- 1Roast peppers under a the broiler until they start to char but do not over cook. you don't want them to turn black all over. Turn them periodically so roast evenly on all sides.
- 2When the peppers are done, sweat them by putting them in a zip lock bag and letting them cool.
- 3Once cool, carefully peel the skin off the peppers.
- 4Using a small knife make a t shaped cut in the top of the pepper. you should cut appx 1 1/2 -2 inches across the top of the pepper and about 2 or 3 inches down the side. The cooler the pepper is the easier this will be without tearing the pepper too much.
- 5CAREFULLY cut the seeds out of the pepper without tearing the pepper further. You want to leave the top of the pepper on and you only want the slit in the pepper to be big enough to be able to stuff the filling in later.
- 6Prepare the filling by mixing the meat, egg, 1/2 cup salsa, 1/2 cup of the cheese, and seasonings in a bowl.
- 7Gently stuff the peppers with the meat mixture a little bit at a time. You want them to be nice and full. Ideally when stuffed the opening in the pepper will be spread apart and you can see the meat, but it should not be so full that the pepper loses its shape or tears
- 8Place the peppers in a glass or ceramic baking dish. You want them to just fit perfectly, so try to use a dish that is not too big.
- 9Spoon some of the remaining salsa over each the meat that is visible on eache pepper. Any remaining sauce can be poured in between them to coat the bottom of the pan. The peppers and meat will create their own juice so its ok if the bottom of the pan isn't fully coated.
- 10Sprinkle remaining cheese over the salsa on the peppers. I don't cover the whole pepper, just the part of the filling that should be "coming out" of the top of the pepper, but if you like a lot of cheese you may want to coat the whole pepper.
- 11Cover w/ foil and bake at 350 degrees for 45 minutes. Then uncover and bake for another 10 min or until cheese is golden brown.
- 13Variations: If I wasn't on a low carb diet I would add corn and chopped onion to the filling. Maybe use a corn and black bean salsa instead of a regular salsa. Also this isn't very spicy when you get the pablanos out of season but still tasty. So next time I make this in winter I will probably add hot sauce to the filling or use a hotter salsa. Another possibility would be to use jalepenos in the filling too. Sky's the limit.
Browse Our Top One-Dish Meal Recipes
You Might Also Like...View All One-Dish Meal Recipes
Nutritional Facts for Mexican Inspired Sfuffed Peppers
Serving Size: 1 (247 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 405.5
- Calories from Fat 241
- Total Fat 26.8 g
- Saturated Fat 11.7 g
- Cholesterol 128.4 mg
- Sodium 997.0 mg
- Total Carbohydrate 16.5 g
- Dietary Fiber 5.3 g
- Sugars 4.4 g
- Protein 26.6 g