Stuffed Green Chili Peppers are inspired by “Javiera’s” signature dish in the movie “Off the Menu” with black beans, corn and lots of extras.
Stuffed Green Chili Peppers
By Sue Lau | Palatable Pastime
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Stuffed Green Chili Peppers is my recipe of the day with the blogging group Movies & Munchies. The movie is a RomCom about an unscrupulous lawyer come businessman who learns the value of good food and good friends while scouting the southwest for ideas for his family’s food company.
The heroine of the film has a signature stuffed pepper dish which everyone is chomping at the bit to find out her secrets. I have replicated that recipe here. With the exceptions of I used cheese instead of polenta, also more cheese, and also guacamole as a topping. The rest is pretty close. I didn’t intend for it to be exact.
I also used Anaheim chili peppers since Hatch is out of season. Use whichever long fresh stuffable peppers you can obtain and prefer. Poblanos are also a good choice.
Each month, the group watches a movie and then cooks up an inspired dish. This month, Wendy Klik of A Day in the Life on the Farm is hosting and chose the movie Off the Menu. She invites you to join us for our movie night in the invitation here.
Stuffed Green Chili Peppers
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Stuffed Green Chili Peppers
Stuffed Green Chili Peppers
Ingredients
Filling for Peppers:
- 1/2 cup chopped onion
- 1/2 teaspoon minced garlic
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 15 ounce can black beans (rinsed and drained)
- 1 cup frozen corn
- 2 ounce jar pimiento peppers (drained)
- 1/2 cup Queso cheese dip (warmed)
Peppers and Toppings:
- 8 fresh green chili peppers ( Anaheim, New Mexico or Hatch)
- 8 teaspoons mild salsa
- 1/2 cup Queso cheese dip (warmed)
- 12 cherry tomatoes (halved)
- 1/4 cup crumbled cotija cheese
- 1/4 cup diced fresh jalapeno peppers
- 2 tablespoons fresh cilantro leaves
- 1/2 cup guacamole
- 1 lime (cut into wedges)
Instructions
- Preheat oven to 400F.
- Line a baking sheet with nonstick foil.
- Saute the onion and garlic in oil until the onion softens.
- Add the seasonings, black beans, corn and pimento peppers to the pan and cook several minutes to cook the corn.
- Slit the tops of the peppers in an elongated diamond shape like canoes. Remove the seeds and membranes.
- Pour the warmed cheese into the peppers, tilting them to coat all the bottoms.
- Fill with the bean and corn filling.
- I used some metal taco holders and foil to stabilize the peppers while baking on the sheet.
- Spoon one teaspoon of the salsa over the filling to moisten.
- Bake the peppers for fifteen minutes.
- When the peppers are done roasting, spoon some of the remaining cheese dip onto the plate as a pool and place a couple of peppers on that.
- Garnish with the remaining ingredients. I forgot to put the lime in the photo so you won't see it, but it should be part of the recipe.
Notes
Nutrition
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