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Gringo Rellenos


5 large sweet red peppers
1 egg
2 Tbs. heavy cream
 8 oz. cream cheese, softened
1 c. smoked turkey, fine dice
2 Tbs. green onions, minced
1-1/2 c. shredded Monterey Jack cheese
1 clove garlic, minced
1/2 tsp. Cookshack Spicy Chicken Rub
1 c. canned corn kernels
1-1/2 c. chicken broth
1/4 c. freshly grated Parmesan cheese


Halve four peppers and remove the seeds. Core, seed, and dice the remaining pepper. Beat the egg, cream and cream cheese until smooth. Stir in the diced peppers, turkey, onions, cheese, garlic, Cajun seasoning, and corn.
Stuff the 8 pepper halves with the cheese mixture and place them snugly into a 2 qt. baking dish. Pour the broth around the peppers. Sprinkle with the Parmesan cheese. Bake in a 350°F oven for one hour until the peppers are wrinkled but not soft.,
Yield: 8 servings