Vegetable Rellenos Recipe

Name: Vegetable Rellenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 assorted bell peppers (red, yellow, green), 2 small zucchini, diced, 1 cup chopped onion, 2 cups fresh corn kernels, and more.

Yes, Vegetable Rellenos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Rellenos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions