Vegetable Rellenos

Name: Vegetable Rellenos
Ingredients: 6 assorted bell peppers (red, yellow, green); 2 small zucchini, diced; 1 cup chopped onion; 2 cups fresh corn kernels; chicken broth, to taste; 1 cup fresh diced tomatoes; salt, to taste; pepper, to taste; fresh cilantro or fresh basil, to taste; 3 corn tortillas, cut in thin strips and toasted; 6 tablespoons picante sauce or 6 tablespoons salsa; 2 ounces monterey jack cheese, grated

12 ingredients

12 steps

Ingredients

6 assorted bell peppers (red, yellow, green)
2 small zucchini, diced
1 cup chopped onion
2 cups fresh corn kernels
chicken broth, to taste
1 cup fresh diced tomatoes
salt, to taste
pepper, to taste
fresh cilantro or fresh basil, to taste
3 corn tortillas, cut in thin strips and toasted
6 tablespoons picante sauce or 6 tablespoons salsa
2 ounces monterey jack cheese, grated

Directions

1

Slice the tops from the peppers.
2

Discard the stems, dice the flesh around the top, and reserve.
3

Remove seeds and veins.
4

Place the peppers in a baking dish that has been coated with a vegetable spray.
5

Coat a large skillet with vegetable spray,and place over medium heat.
6

Add zucchini, reserved diced peppers, and onion.
7

Saute, tossing frequently until lightly browned.
8

Add corn and enough chicken broth to prevent the vegetables from burning.
9

Cook a few minutes or until the vegetables are just tender.
10

Remove from heat, add tomatoes, and season with salt, pepper and cilantro or basil.
11

Fill bell peppers with the vegetable mixture and top with toasted tortilla strips, picante sauce and grated cheese.
12

Bake the stuffed peppers at 400F for 12 to 15 minutes, just long enough to heat the vegetables and melt the cheese.