Is anyone else in the mood for Mexican food or is it just me? With Day of the Dead approaching, I can’t help but want all things Mexican. Today’s recipe is Stuffed Chili Peppers. Sounds classic, almost overdone, but I promise these are completely different than any you have tasted in the past!
First off, let’s take a look at the chili pepper. Traditionally, stuffed chili peppers or chiles rellenos are made using Poblano peppers. This recipe instead uses the Poblano’s older brother–Chile Ancho. Ancho chili peppers are basically Poblanos after they’ve been dehydrated. The difference is a slightly smokier taste and a thinner “skin.”
Also, another bonus to this recipe is that it is quite a bit healthier (as are all the recipes on this site 😉 because we do not batter and fry the Ancho peppers!
Another delicious difference, is that most traditional Mexican stuffed chili peppers are filled with just cheese, this recipe has the cheese but also adds some mushrooms, corn, onions, and other herbs for extra flavor!
This recipe will most likely require a trip to the Mexican market as some (mainly one) of these ingredients are not usually readily available at your local grocery store. But, that’s fine, that’s how you know it’s authentic 😉
Tips for successful stuffed chili peppers:
Be sure to soak your dried Ancho chili peppers in warm water for about 15-20 minutes. I soak them while I dice up the filling.
After soaking, use kitchen shears to cut off stem and cut a slit down ONE side of the pepper. Then remove seeds and set aside.
This dish shouldn’t be too spicy since you have removed the seeds, but if you are worried drizzle some Mexican table cream over the top to tone it down.
Enjoy!
Another alternative to the Ancho peppers are the classic Bell pepper. If you’re worried or don’t like Anchos, you can definitely fill some Bell pepper halves and bake those in the oven at 350* to soften them or eat them raw.
Stuffed Chili Peppers
These peppers are stuffed with Manchego cheese, mushrooms, corn, onions, and other herbs for extra flavor.
Ingredients
- 1 small bunch epazote, chopped (fresh herb found in Hispanic grocery stores)
- 8 oz mushrooms, chopped
- 2 cloves garlic, minced
- 1/2 cup onion, diced
- 6 oz corn
- Manchego cheese, cubed (to taste- I used about 3-4 ounces)
- dash of salt
- 4 Ancho chili peppers
- Mexican table cream (optional)
Instructions
- While prepping/dicing filling ingredients, soak 4 Ancho chili peppers in a bowl of warm water for approximately 15-20 minutes.
- In a frying pan on medium heat, spray lightly with canola cooking spray & add onion & garlic, cook for about 1 minute.
- Next, add mushrooms, followed by epazote & corn.
- Sprinkle with salt (to taste).
- While that is cooking, remove Ancho chili peppers from water, cut stems, remove seeds, and set aside.
- Add cubed Manchego cheese to frying pan mixture, once melted stuff the peppers.
- In another frying pan, coat with cooking spray & turn heat to medium.
- Quickly sear peppers on both sides.
- Serve warm with Mexican table cream if desired.
Janelle @ Run With No Regrets
Thursday 3rd of November 2016
Wow these look amazing! I've never had stuffed peppers like this! Definitely pinning!
Lexi @ That Fit Fam
Friday 4th of November 2016
thank you! these are delicious! you will have to try them!
Annmarie
Thursday 3rd of November 2016
My husband would absolutely love these- they look delish!
Lexi @ That Fit Fam
Friday 4th of November 2016
thank you!
Jen @ Pretty Little Grub
Wednesday 2nd of November 2016
I love stuffed peppers. I've never tried using ancho peppers though, first time for everything though.
Lexi @ That Fit Fam
Friday 4th of November 2016
the filling goes great in bell peppers as well! I loved them in the anchos, just make sure you rehydrate the peppers completely =)