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Vegetable-Stuffed Ancho Peppers




Source of Recipe


Internet


List of Ingredients




4 medium dried ancho peppers
Boiling water
2 teaspoons vegetable oil
3/4 cup chopped onions
1 garlic clove, minced
1 cup diced red bell pepper
1 1/4 cups diced zucchini
1/4 teaspoon salt
Pinch freshly ground black pepper
1 1/2 ounces extra-sharp cheddar cheese, shredded
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon distilled white vinegar

To prepare the peppers, place peppers in large bowl; add boiling water to cover (weigh peppers down with plate to keep submerged). Let stand 20-40 minutes, until very pliable. Preheat oven to 350ºF. Spray shallow baking dish with nonstick cooking spray. Drain peppers. Carefully slit peppers open lengthwise; remove and discard seeds. Rinse peppers; set aside. In large nonstick skillet, heat oil; add onions and garlic. Cook over medium-high heat, stirring frequently, 4-5 minutes, until onions are translucent. Add bell pepper; cook, stirring frequently, 4-5 minutes longer, until bell pepper is softened. Add zucchini, salt and black pepper; cook, stirring frequently, 5 minutes longer, until zucchini is softened. Transfer vegetable mixture to medium bowl; let stand 5 minutes. Add cheese, parsley and vinegar to vegetable mixture; stir to combine. Carefully stuff each prepared pepper with an equal amount of vegetable mixture; fold sides of peppers over to enclose, securing with toothpicks if necessary. Place the stuffed peppers, seam-side up, in a single layer, in prepared dish; bake, covered, 20 minutes, until heated through. Makes 4 servings


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