What is the best way to cook fresh chilis for stuffed peppers?

You normally would not need to precook them because you will stuff them and then bake them off. If you want to soften them up a little just blanch them in boiling water until just soft.

Make a slit with the tip of a paring knife in the pepper at the cap.

Place the oil in a deep saucepan and heat to a temperature of 375F.

Have a bowl of ice water handy.

Fry the peppers a few at a time for about 1 minute, or until the skin is blistered all over. Remove with tongs, and plunge into the ice water.

Baked Chili Rellenos

6 Poblano or Anaheim chilis

At least 8 ounces Pepper Jack Cheese (or regular Monterey Jack)

At least 8 ounces Cheddar cheese (mild, sharp, or extra sharp)

1 can of red Enchilada Sauce

2 tablespoons white vinegar

Bowl of water large enough to hold peppers

Yellow or Spanish Rice for serving

Preheat broiler & roast peppers - turning occasionally - until thoroughly blistered all over. Remove peppers & place in a tightly closed paper or plastic bag for 15-20 minutes. Remove peppers from bag & gently peel blistered skin off (doing this under cold running water is sometimes helpful). Leaving the stem on, gently make a vertical slit down one side of each pepper & ease out the seeds. Place the roasted/peeled/seeded peppers in a bowl of cold water to which 2 tablespoons of white vinegar has been added. Set aside.

Preheat oven down to 350 degrees.

Make rice according to package directions & set aside.

Grate cheeses & mix together.

In a baking dish large enough to hold all the peppers, spread about 1/2 the Enchilada Sauce in the bottom. Remove peppers one by one from their water bath, stuff with cheese, & place in baking dish. Drizzle remaining Enchilada Sauce over top of peppers & sprinkle any leftover cheese over the top.

Bake in 350-degree oven for 20-30 minutes or until cheese is melted & peppers are heated through. Serve on top of yellow or Spanish rice.

Alternative: Stuff peppers with a combination of cooked ground meat (beef, chicken, or turkey) combined with taco or enchilada sauce & some grated cheese. One pound of meat will easily stuff 6 or more peppers, & any leftover meat can be sprinkled over the top of the stuffed peppers or saved for another use.)

attempt my recipe for crammed peppers. it quite is the simplest venture interior the worldwide and so tasty! 4 eco-friendly peppers a million lb. lean floor purple meat a million egg a million packet Minute Rice (cooked and dropped at room temperature) 3 potatoes, cubed 3 cans Campbell's tomato soup (do no longer upload water) blend the purple meat, rice and egg in a bowl alongside with your palms. decrease the tops off the peppers and scoop out any seeds. Fill with purple meat combination. put in an excellent pot with the potatoes on the factor. cover with the soup and prepare dinner for kind of an hour and a a million/2 to 2 hours in case you % the peppers very mushy. it quite is scrumptious!