Mexican Stuffed Peppers

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 393, total fat 26 G., saturated fats 7 G., proteins 18 G., carbohydrates 24 G., fiber 8 G., cholesterol 42 mg, sodium 547 mg, sugar 8 G.

Even die-hard fans of stuffed peppers admit that this delicious dish is often marred by thick skin. In this recipe, the bell peppers are roasted in the oven before stuffing, making them easy to peel. Fill the peppers with a Mexican mixture of corn, cheese, chicken, and herbs, bake, and serve with a light, guacamole-like sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Stuffed peppers

6 large red bell peppers
1 cup fresh corn kernels (1 large ear)
4 large green onions, chopped
8 corn tortilla chips, crumbled
1 chicken breast, cut into 1/4-inch cubes (1 cup)
1/4 cup chopped fresh basil
1.5 tsp freshly squeezed lime juice
0.5 tsp coarse salt
1/4 tsp freshly ground black pepper
1.5 cups grated whole milk mozzarella
1 cup lightly salted chicken broth

Sauce

2 ripe avocados weighing 250-280 g, cut in half and remove the pits
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
0.5 tsp coarse salt
1/4 tsp freshly ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet pepper, chicken breasts, corn, Avocado, lime juice, mozzarella cheese, basil, tortilla

Cooking the dish according to the recipe:

Peppers:

Preheat oven to broil. Place the peppers in a single layer on a baking sheet. Grill, turning every 3-4 minutes, until charred on all sides. Place in a zip-lock plastic bag for 15 minutes.
Carefully peel the peppers, being careful not to damage the flesh. Place each pepper on a work surface. Using a small knife, remove a 1-cm-wide strip of flesh from the side of each pepper to create a hole. Cut the pepper strips into 1-cm-long pieces and set aside for the filling. Use a teaspoon to remove the seeds from each pepper.

Position a rack in the center of the oven. Preheat the oven to 350°F (175°C).
In a large bowl, combine chopped peppers, corn, green onions, tortilla chips, chicken, basil, and lime juice; season with salt and pepper and toss to combine. Add the cheese. Divide the filling between the peppers (about 2/3 cup per pepper), gently pressing it down. Place the stuffed peppers in a 9x13-inch baking dish. Pour chicken broth around the peppers. Bake until heated through, 25 to 30 minutes.
Sauce:

Place the avocado flesh in a food processor. Add the oil, lime juice, salt, and black pepper. Blend until smooth. To serve, spoon a small amount of the sauce into the center of 6 plates. Place the stuffed peppers on top of the sauce and serve.