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 cup salsa roja; 8 ounces Oaxaca cheese, cut into 5 pieces; 2 eggs, separated; 1 cup all-purpose flour, divided; 1/2 teaspoon kosher salt; 1/2 cup milk; 1/4 teaspoon ground black pepper; 5 Poblano chiles

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

Salsa

Salsa Roja

Cheese

gram

asadero cheese

eggs

Flour & Meal

all purpose flour

Seasonings

Coarse Salt

milk

black pepper

Fresh Vegetables

poblano pepper

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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Creamy Delight Chicken and Cheese Stuffed Bell Peppers

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Quinoa-Stuffed Golden Bell Peppers with Spinach and Ricotta

Treat yourself to these delicious Taco-Fiesta Stuffed Bell Peppers that are both simple to make and loaded with flavor! Bell peppers are filled with perfectly seasoned ground beef and topped with vegan cheese. Once baked, they are garnished with fresh pico de gallo, avocado, and dairy-free sour cream. This dish is paleo, dairy-free, and keto-friendly.

Taco-Fiesta Stuffed Bell Peppers

Give your family a delightful treat with these cheesy chicken cheesesteak stuffed peppers. Overflowing with the mouthwatering goodness of chicken, onions, and a mix of colored bell peppers—minus the carbs of traditional cheesesteak sandwiches! Enjoy a satisfying, cheesy bite in every forkful.

Cheesy Chicken Cheesesteak Stuffed Peppers

Enjoy a delightful, nutritious twist to your regular dinner menu with these cheesy turkey and quinoa stuffed bell peppers that are gluten-free and packed with flavors.

Cheesy Turkey and Quinoa Stuffed Bell Peppers

Indulge in the smoky and spicy flavors of these stuffed bell peppers loaded with cooked quinoa, corn, and black beans, all swimming in a savory chipotle-infused tomato sauce.

Smoky Chipotle Stuffed Bell Peppers

This tasty dish features bell peppers stuffed with a savory blend of ground beef, rice, salsa and cheese, grilled to perfection for a delightful meal.

Sizzling Stuffed Peppers with Beef and Cheese

Golden Stuffed Peppers with Salsa

Baking Goods

Condiment & Toppings

Dairy

Produce

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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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