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
From the kitchen of palatablepastime.com
Nutrition
Calories: 451kcalCarbohydrates: 48gProtein: 19gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 1741mgPotassium: 837mgFiber: 16gSugar: 8gVitamin A: 851IUVitamin C: 59mgCalcium: 113mgIron: 4mg
Tried this recipe?Let us know how it was!