I created my daughters favorite veggie dish!
Roasted Peppers and Cheese Chili Rellenos are so simple to make, but full of flavor.
I know you have probably tasted Chili Rellenos, dipped in batter and deep fried into a big cheesy ball of goodness!
Yes, goodness, but I decided to take away all that fried goodness and make a lighter version of the dish.
I love these baby bell peppers, you can use any type of bell peppers you like as part of the stuffing.
I sauteed the peppers in a little onion, allowed them to cool, then mixed them with the cheeses.
After a few minutes under the broiler, all that cheese melted into oooey gooey pepper goodness!
Roasted Peppers and Cheese Chili Rellenos
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
2 Poblano peppers, fresh
1/2 cup bell peppers, diced
1/2 cup jack cheese, grated
1/2 cup cheddar cheese, grated
1/4 cup red onion, diced
1/2 teaspoon black peppers
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
pinch of crushed red peppers
extra virgin olive oil
Preheat oven to broil.
Mix seasoning blend together and set aside.
Toss poblano peppers with about 1 teaspoon of olive oil and pinch of seasoning blend. Broil for about 7 minutes on each side until the skin blisters.
Remove from oven and cover with a kitchen towel. After about 5 minutes, remove blistered skin, cut a small slit though one side of pepper and using a teaspoon remove seeds from inside the peppers. Do not rinse peppers under water.
While peppers roast, add 1 teaspoon of olive oil to a pan over medium high heat, add bell peppers and onions and saute for about 3 minutes.
Season with seasoning blend and set aside to cool.
Mix cooled vegetables with cheese and divide mixture between both peppers.
Drizzle a little olive oil on top of peppers and broil for about 5 minutes, until cheese melts and begins to bubble.