Prep 30 mins
Cook 15 mins
I haven't tried this yet, but will soon. I am putting here so I don't lose it! Note: If using poblano chilies they will need to be roasted and peeled first. Also if using poblanos add 1/4 cup each diced red and green bell peppers to mixture.
- 6 assorted bell peppers (red, yellow, green)
- 2 small zucchini, diced
- 1 cup chopped onion
- 2 cups fresh corn kernels
- chicken broth, to taste
- 1 cup fresh diced tomatoes
- salt, to taste
- pepper, to taste
- fresh cilantro or fresh basil, to taste
- 3 corn tortillas, cut in thin strips and toasted
- 6 tablespoons picante sauce or 6 tablespoons salsa
- 2 ounces monterey jack cheese, grated
- Slice the tops from the peppers.
- Discard the stems, dice the flesh around the top, and reserve.
- Remove seeds and veins.
- Place the peppers in a baking dish that has been coated with a vegetable spray.
- Coat a large skillet with vegetable spray,and place over medium heat.
- Add zucchini, reserved diced peppers, and onion.
- Sauté, tossing frequently until lightly browned.
- Add corn and enough chicken broth to prevent the vegetables from burning.
- Cook a few minutes or until the vegetables are just tender.
- Remove from heat, add tomatoes, and season with salt, pepper and cilantro or basil.
- Fill bell peppers with the vegetable mixture and top with toasted tortilla strips, picante sauce and grated cheese.
- Bake the stuffed peppers at 400°F for 12 to 15 minutes, just long enough to heat the vegetables and melt the cheese.