This Roasted Pepper and Ricotta Cheese Bruschetta is SHOCKINGLY DELICIOUS! There’s a smokey sweetness to every bite that just melts in your mouth with the nice crispy crunch of a toasted French Baguette. If that doesn’t convince you to try this recipe, then check out my Tomato and Basil Bruschetta recipe or my Broccoli and Cheese Dip listed below.
This Stuffed Peppers recipe will really surprise you because it isn’t just good, this dish is amazing. It’s got a perfect balance of Tex-Mex going on that is literally out of this world. It starts out with Broiled Poblano Peppers that are stuffed with Spanish rice, a mix of chopped veggies, Chipotle Chicken and spices that lay in a bed of Red Enchilada Sauce, then smothered and baked with Cheese.
Recipes I use with Stuffed Peppers
I mentioned a few ingredients that will need to be prepped before hand to make these South Western Style Tex-Mex Stuffed Peppers. They list as follows: Spanish Rice, Chipotle Chicken and Enchilada Sauce. If you’d like to learn my recipes, they are listed below, right in the ingredients, as clickable links. They’re all very simple recipes with a video tutorial for each one.
Stuffed Peppers Ingredients:
8-10 Poblano Peppers
1 cup Spanish Rice
1 cup Chipotle Chicken
1 cup Enchilada Sauce
1 cup Colby Jack Cheese, grated
1 can Black Beans, strained and rinsed
1 can White Corn, strained
2 Green Onions, chopped
1 tomato, chopped
1 Garlic Clove, chopped
1 tbsp Fresh Cilantro, chopped
1/2 Lime, freshly squeezed
1 tbsp Olive Oil
Creole Seasoning, to taste
These Stuffed Peppers are baked under the Broiler, so just follow the short video tutorial and I’ll show you exactly how to do it.
This is my Green Enchilada Sauce recipe. It’s as good as it gets! I had several requests to make it after I posted the Red Enchilada Sauce and since I’m planning on making Chili Verde for my next Video recipe, I thought I better get on this so you can have all the sauce ingredients to make that as well.
I made this with fresh Tomatillo Tomatoes and Anaheim Peppers. It has Onions, Garlic and a few dry ingredients that real help lift the natural flavors in this sauce. There’s only a few minutes of prep and only 10 minutes of cook time, so you can crank this sauce out fast. It goes great with Chili Verde and it makes fantastic Chicken Enchiladas and I’ll post that recipe link down below along with the Red Enchilada Sauce I mentioned.