Description
Delicious baked stuffed peppers filled with a savory cheese blend and fresh ingredients, perfect for any meal.
Ingredients
Scale
- 4 large Anaheim or pasilla chilies (roasted, skin removed, and slit for stuffing)
- 2 cups cheese blend (cheddar, Monterey Jack, and cotija)
- ½ cup crushed tomatoes
- 1 4 oz can diced green chilies
- ¼ cup chicken broth
- 2 cloves garlic (minced)
- ½ teaspoon garlic powder
- 1 tablespoon dried oregano
- ½ cup diced onions
Instructions
- Roast the chilies until the skin is charred; place them in a bowl and cover with plastic wrap to steam for about 10 minutes.
- Prepare the cheese filling by combining the cheese blend, crushed tomatoes, diced green chilies, minced garlic, garlic powder, oregano, and diced onions in a mixing bowl.
- Stuff the roasted chilies with the cheese filling, removing seeds as necessary.
- Make the sauce by heating the chicken broth in a saucepan and simmering for a few minutes.
- Assemble the stuffed peppers in a baking dish, pour the sauce over them, cover with foil, and bake at 375°F for about 30 minutes.
- Serve the baked peppers garnished with fresh herbs or extra cheese, and enjoy.
Notes
For a dairy-free option, try using a nut-based cheese blend. Customize your fillings with ground meats or beans for variation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg