The Chew: Carla Hall Stuffed Peppers

The Chew paired Carla Hall and Clinton Kelly together to create stuffed peppers with a Mexican fiesta twist. Check out their idea for this Stuffed Poblanos recipe, complete with a tasty green salsa. If you can’t find Poblanos or you just don’t like them, try using green or red bell peppers instead.

Daphne Oz compared the filling to a Mexican corn pudding, and Carla noted you could use brown rice if you prefer.

The Chew: Stuffed Poblano Peppers Recipe Ingredients

The Chew: Stuffed Poblano Peppers Recipe & Homemade Green Chili Salsa

The Chew’s C&C Salsa Factory teamed Carla Hall and Clinton Kelly to make their delicious Stuffed Poblano Peppers Recipe with a homemade green chili salsa.

  • 6 Poblano Peppers
  • 4 cloves Garlic
  • 1 Red Onion
  • 1/2 tsp Cumin
  • 1/2 cup Corn
  • 2 cups Rice (cooked)
  • Oregano
  • 1/3 cup Scallions
  • 1/3 cup & 1/2 cup Cilantro
  • 1 1/2 cups Jack Cheese
  • 1/3 cup Sour Cream
  • 5 Tomatillos
  • Fresh Lime Juice
  • 1 Avocado
  • 1 Jalapeno
  • Olive Oil
  • Salt & Pepper

The Chew: Clinton Kelly Stuffed Poblanos Directions

  1. Preheat the oven on broil.
  2. Lay out poblano peppers on a baking sheet in a single layer.
  3. Place in broiler until charred, rotating to char evenly.
  4. Remove peppers from oven and put them in a covered bowl or plastic bag. Steam about 10 minutes.
  5. Remove peppers and rub off blackened skin to remove it.
  6. Cut a lengthwise slot in each pepper. Remove ribs and seeds.
  7. In a saute pan on medium high, heat a few tablespoons of olive oil.
  8. Cook red onion and salt in oil, until onions are just firm.
  9. Add three cloves of garlic, oregano, corn, and cumin.
  10. Season with salt and pepper.
  11. Add rice and toss in the mixture.
  12. Remove from heat and transfer to a bowl.
  13. Add cheese, sour cream, scallions, and cilantro.
  14. Stir to mix thoroughly.
  15. Set the oven to 350 F.
  16. Scoop about 1/3 cup of your cheese mixture into each of the peppers.
  17. Place peppers in a baking dish and stick in the oven for around 15 minutes, or until heated through.
  18. Combine tomatillos, lime juice, avocado, jalapeno, cilantro, remaining garlic, and olive oil in a blender.
  19. Season with salt and pepper. Puree into a salsa consistency.
  20. Serve cooked peppers with option garnishes of sour cream, cilantro, and your homemade salsa.

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