STUFFED CHILI RELLENOS
Ingredients
8 fresh dark green relleno peppers
2 Tbsp. olive oil
Filing for Relleno Peppers
1 (8-oz.) bag yellow rice
1 large Vidalia onion, chopped
1 (12-oz.) pkg. fresh ground turkey
1 (8-oz.) pkg. frozen peas
1 (16-oz.) jar salsa, medium-hot
1 (8-oz.) bag shredded sharp cheddar cheese
2 cloves fresh garlic, chopped
olive oil
sea salt
black pepper
Pepper Preparation
In a skillet, add relleno peppers with 2 Tbsp. olive oil, cover and blister on high heat until skin turns black. Carefully rotate the peppers and blister the other side. Place blistered peppers into a paper bag and shake to aid in removal of skin. After peeling skin off the peppers, make a vertical incision in back of each pepper. Remove only the seeds, leaving the stalk attached. Reserve the pepper seeds.
In a medium pot, bring water, sea salt and 1 Tbsp. olive oil to boiling and cook rice till firm. In a skillet, sauté onion, garlic and ground turkey until onions are translucent and turkey has some color. Season with sea salt and black pepper. In another bowl, combine the cooked rice, meat mixture and frozen peas. Mix and season to taste and add reserved pepper seeds for a little heat. Stuff the peppers with the meat-rice mixture thru the incision. Do not over-stuff the peppers or they will break. Into a ramekin, put 2 stuffed rellenos. Cover them with salsa and sprinkle with cheddar cheese. Cook in a 350°F oven for 45 minutes. Enjoy as a side dish with grilled steak or as an appetizer.
Note: Relleno peppers can be blistered on an outdoor grill. Stuffed peppers may be frozen up to 3 months and require only 3 minutes in a microwave for reheating.
8 fresh dark green relleno peppers
2 Tbsp. olive oil
Filing for Relleno Peppers
1 (8-oz.) bag yellow rice
1 large Vidalia onion, chopped
1 (12-oz.) pkg. fresh ground turkey
1 (8-oz.) pkg. frozen peas
1 (16-oz.) jar salsa, medium-hot
1 (8-oz.) bag shredded sharp cheddar cheese
2 cloves fresh garlic, chopped
olive oil
sea salt
black pepper
Pepper Preparation
In a skillet, add relleno peppers with 2 Tbsp. olive oil, cover and blister on high heat until skin turns black. Carefully rotate the peppers and blister the other side. Place blistered peppers into a paper bag and shake to aid in removal of skin. After peeling skin off the peppers, make a vertical incision in back of each pepper. Remove only the seeds, leaving the stalk attached. Reserve the pepper seeds.
In a medium pot, bring water, sea salt and 1 Tbsp. olive oil to boiling and cook rice till firm. In a skillet, sauté onion, garlic and ground turkey until onions are translucent and turkey has some color. Season with sea salt and black pepper. In another bowl, combine the cooked rice, meat mixture and frozen peas. Mix and season to taste and add reserved pepper seeds for a little heat. Stuff the peppers with the meat-rice mixture thru the incision. Do not over-stuff the peppers or they will break. Into a ramekin, put 2 stuffed rellenos. Cover them with salsa and sprinkle with cheddar cheese. Cook in a 350°F oven for 45 minutes. Enjoy as a side dish with grilled steak or as an appetizer.
Note: Relleno peppers can be blistered on an outdoor grill. Stuffed peppers may be frozen up to 3 months and require only 3 minutes in a microwave for reheating.