Stuffed Red Bell Peppers with Roasted Poblano Tomatillo Salsa

Stuffed Red Bell Peppers with Roasted Poblano Tomatillo Salsa

Stuffed Red Bell Peppers with Roasted Poblano Tomatillo Salsa is the most beautiful, tasty and healthy meal you could make. Full of wonderful flavors and completely filling. A beautiful Mexican inspired dish with lots of fresh flavors. Depending on your taste, add more heat to the salsa with the addition of jalapeno peppers and seeds. Perfect for Cinco De Mayo!

Prep Time 15 Minutes

Ingredients

  • Stuffed Red Bell Peppers with Roasted Poblano Tomatillo Salsa is the most beautiful, tasty and healthy meal you could make. Full of wonderful flavors and completely filling. A beautiful Mexican inspired dish with lots of fresh flavors. Depending on your taste, add more heat to the salsa with the addition of jalapeno peppers and seeds. Perfect for Cinco De Mayo!
  • Difficulty Easy
  • Servings 4
  • Ingredients
  • FOR THE SALSA
  • 1 whole Poblano Pepper
  • ½ whole Onion
  • 4 whole Tomatillos
  • 1 whole Jalapeno
  • 1 Lime, juiced
  • 2 tablespoons Olive Oil
  • 1 bunch Cilantro, roughly chopped
  • 1 clove Garlic
  • 1 teaspoon Cumin
  • Salt & Pepper, to taste
  • FOR THE STUFFED PEPPERS
  • 2 whole Red Bell Peppers
  • 2 tablespoons Olive Oil
  • 2 whole  Chicken Breasts, skinless & boneless
  • ½ whole Onion, chopped
  • 1 whole Jalapeno
  • 1 clove Garlic, minced
  • 1 teaspoon California Chili Powder
  • 1 teaspoon Cumin
  • 1 bunch Cilantro, chopped
  • 1 cup Queso Fresco, plus more to serve
  • Preparation Instructions
  • FOR THE SALSA
  • Set your oven to broil. Rub poblano pepper, onion, tomatillos, and jalapeno with olive oil and sprinkle with salt and pepper. Place on a sheet pan with a rack. Broil for 15 minutes, rotating every couple minutes until all sides are blackened and charred.
  • Remove and immediately place in a bowl and cover with plastic wrap for 15 minutes. Remove from bowl and the skins should easily rub away. Chop jalapeno and poblano pepper and remove seeds.
Read the whole recipe on Dash of Savory