Well, this is definitely not a Mexican dish, but with Cinco de Mayo coming up, I just couldn’t resist giving our usual stuffed peppers a Mexican flair. So, I used cilantro instead of basil and oregano, and added a little jalapeno for heat. Then, I topped it with quesadilla cheese. I think they would also be great with a little avocado mixed in, but I didn’t try it because the grocery store didn’t have any ripe avocados.
My husband adapted our first version from this original recipe at NPR, and I further adapted it here for Cinco de Mayo. Hope you enjoy!
Mexican Stuffed Peppers
- 3 medium bell peppers, (red, green, yellow, or orange or any combination)
- 1 green bell pepper, cored, seeded, and chopped
- 3/4 tsp. kosher salt
- 1/2 tsp freshly ground black pepper
- 3 Tbsps. butter
- 2 cloves garlic, minced
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 2 cups fresh or frozen corn kernels (My husband used frozen because it is winter.)
- 1 medium tomato, seeded and chopped
- 2 Tbsps. fresh cilantro
- 2 jalapeno peppers, seeded and chopped
- 1/4 cup panko bread crumbs
- 1/2 cup quesadilla cheese
- Preheat oven to 350 degrees.
- Cut four peppers in half vertically. (Reserve the remaining 1 red pepper.) Leave the stem on. Core and seed the peppers. Remove interior ribs. Sprinkle with 1/4 tsp. each salt and pepper.
- Melt butter in a large skillet. Add chopped red pepper, garlic, zucchini, yellow squash, jalapeno. Cook until vegetables are crisp-tender.
- Stir in corn and tomato and cook until all is heated.
- Stir in herbs, bread crumbs, and remaining salt and pepper.
- Stuff pepper halves.
- Bake for 30 minutes.
- Top with cheese and put back into the oven just until it has melted.
Source: Adapted from NPR.
This post was shared on Foodie Friends Friday.