Name: Golden Stuffed Peppers with Salsa
Prep time: 40 min
Cook time: 8 min
Total time: 48 min
Ingredients: 1 tablespoon olive oil for frying; 1/2 teaspoon kosher salt; 1/2 cup salsa roja; 5 Poblano chiles; 8 ounces Oaxaca cheese, cut into 5 pieces; 2 eggs, separated; 1/4 teaspoon ground black pepper; 1 cup all-purpose flour, divided; 1/2 cup milk

Stuffed Bell Pepper

Do peppers need to be cooked before stuffing?

How long does it take to soften peppers in the oven?

Can Stuffed Peppers be Made in a Crockpot?

What kind of rice is best for stuffed peppers?

How do you store and reheat leftover stuffed peppers?

Immerse yourself in the authentic flavors of Mexican cuisine with our Golden Stuffed Peppers with Salsa, featuring tender Poblano chiles filled with Oaxaca cheese, fried until golden perfection, and served with tangy salsa roja.

Milk

Eggs

Wheat

Lactose Free

Vegetarian

Oils

milliliter

olive oil

Seasonings

gram

salt

Salsa

Salsa Roja

Fresh Vegetables

poblano pepper

Cheese

asadero cheese

eggs

black pepper

Flour & Meal

all purpose flour

milk

Cholesterol

Magnesium

Minerals

Phosphorus

Sodium

Zinc

Potassium

Alpha-carotene

Vitamin A

Lycopene

Vitamins

Lutein+zeaxanthin

Dietary Folate Equivalents

Cyanocobalamin (B12)

Calcium

Iron

Manganese

Selenium

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Trans fatty acids

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Copper

Vitamin C

Vitamin D

Vitamin K

Vitamin E

Folic Acid (B9)

Beta-cryptoxanthin

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Golden Stuffed Peppers with Salsa

Baking Goods

Condiment & Toppings

Produce

Dairy

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Wash poblano chiles, pat completely dry. Preheat the oven to broil at high and place the chiles on a baking sheet to broil for several minutes, turning halfway, until very blackened on both sides

Once blackened, place chiles in a bowl and cover to allow them to steam for 5-10 minutes.

Post steaming, peel the charred skin off the chiles carefully. Make a slit of approximately 1.5 inches on the side of each Chili and remove the seeds and membrane with a small spoon.

In a large, deep mixing bowl, whisk the egg yolks, milk, 1/2 cup flour, salt and pepper until smooth.

In a separate bowl, whip the egg whites until stiff peaks, and then fold them into the egg yolk mixture.

Coat the stuffed chiles lightly with 1/2 cup flour in a shallow dish, then dip each in the batter, ensuring the chile is fully covered.

Heat 1 tablespoon olive oil in a skillet over medium heat. Once oil is ready, place the battered chiles in the skillet and cook for 1-2 minutes on each side, until golden brown on both sides.

Transfer the fried chiles to a wire cooling rack lined with paper towels to drain the excess oil.

Serve the Golden Stuffed Peppers warm, topped with 1/2 cup salsa roja. Enjoy the creamy, cheesy peppers with the tangy salsa.

Golden Stuffed Peppers with Salsa

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