Name: Spicy "Relleños-Style" Sausage & Cheese Stuffed Peppers
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 small bunch cilantro; 6 cloves garlic; 6 green bell peppers; 1 ½ jalapeño peppers; 1 ½ limes; ¾ (227 g) block mozzarella cheese; ½ cup plain Greek yogurt; 6 pork sausages; 1 medium red onion; 3 tomatoes; cumin, ground; extra virgin olive oil; salt

Spicy "Relleños-Style" Sausage & Cheese Stuffed PeppersSpicy "Relleños-Style" Sausage & Cheese Stuffed Peppers — a 45-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 small bunch cilantro

6 cloves garlic

6 green bell peppers

1 ½ jalapeño peppers

1 ½ limes

¾ (227 g) block mozzarella cheese

½ cup plain Greek yogurt

6 pork sausages

1 medium red onion

3 tomatoes

cumin, ground

extra virgin olive oil

salt

Instructions

Preheat oven to broil on high and position rack under the broiler.

Meanwhile, wash and dry the fresh produce.

Place bell peppers in a baking dish and drizzle with oil. Place in the oven (it doesn't have to be fully heated) and broil, flipping halfway through, until tender and skins are slightly charred, 3-4 minutes.

While the peppers cook, large dice tomatoes and place in a medium bowl.

Shave cilantro leaves off the stems and discard stems. Transfer leaves to the bowl with the tomato.

Remove peppers from the oven and set aside to cool. Set oven temperature to 220°C (425°F).

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Add to the bowl. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Juice limes into the bowl.

Peel and roughly chop garlic and onion. Add to the bowl, along with oil, cumin, and salt. Using an immersion (hand) blender, purée the mixture until smooth. Alternatively, transfer the mixture, working in batches if necessary, to a blender and blend on high for several minutes until smooth. Set aside.

Use the tip of a knife to slice down the length of each sausage; peel off casings and discard.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add sausage and, breaking apart with a spoon, cook until browned and slightly crispy, 7-8 minutes. Remove from the heat.

Coarsely grate cheese.

Once the peppers are cool enough to handle, transfer to a clean cutting board. Cut a 3-inch lengthwise opening in each pepper on one side, starting just below the stem. Use a spoon to scoop out the seeds.

Stuff peppers with cheese and sausage.

Pour blended sauce into the baking dish. Transfer stuffed peppers, seam-side up, to the baking dish with the sauce. Place in the oven and bake until peppers are warmed through and cheese is melted, 10-12 minutes.

To serve, divide sauce and peppers between plates. Top with yogurt and enjoy!

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