Total Time
45mins
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.

Ingredients Nutrition

Directions

  1. Slice the tops from the peppers.
  2. Discard the stems, dice the flesh around the top, and reserve.
  3. Remove seeds and veins.
  4. Place the peppers in a baking dish that has been coated with a vegetable spray.
  5. Coat a large skillet with vegetable spray,and place over medium heat.
  6. Add zucchini, reserved diced peppers, and onion.
  7. Sauté, tossing frequently until lightly browned.
  8. Add corn and enough chicken broth to prevent the vegetables from burning.
  9. Cook a few minutes or until the vegetables are just tender.
  10. Remove from heat, add tomatoes, and season with salt, pepper and cilantro or basil.
  11. Fill bell peppers with the vegetable mixture and top with toasted tortilla strips, picante sauce and grated cheese.
  12. Bake the stuffed peppers at 400°F for 12 to 15 minutes, just long enough to heat the vegetables and melt the cheese.

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