Here’s a colourful recipe for Cheesy Stuffed Mexican Peppers with Red Chili Sauce—rich, highly spiced, and indulgent with a melty cheesy center. Perfect as a prime dish or appetizer!

 

Ingredients

For the peppers:

6 large poblano or bell peppers (mild, or mix with jalapeños if you like heat)

1 cup cream cheese (softened)

1 cup shredded cheddar cheese

½ cup monterey jack or mozzarella cheese

½ cup corn kernels (elective)

1 small crimson onion, finely chopped

2 cloves garlic, minced

1 tsp floor cumin

½ tsp smoked paprika

Salt and black pepper, to flavor

1 tbsp olive oil

For the pink chili sauce:

four-5 dried red chilies (together with guajillo or ancho)

1 cup tomato puree

1 small onion, chopped

2 cloves garlic, minced

1 tsp floor cumin

1 tsp smoked paprika

Salt, to flavor

1 tbsp olive oil

½ cup water (adjust for consistency)

Optional garnish:

Fresh cilantro, chopped

Sour cream

Instructions

1. Prepare the peppers:

Roast the peppers over an open flame or in the oven until the skin is charred.

Place in a sealed bag or cowl with a bowl for 10 minutes to steam.

Peel off the skin, reduce a slit down the facet, and do away with seeds cautiously.

2. Make the tacky filling:

Heat olive oil in a pan, sauté onion and garlic until aromatic.

Mix sautéed onions and garlic with cream cheese, shredded cheddar, and monterey jack.

Add corn, cumin, smoked paprika, salt, and pepper. Mix nicely.

3. Stuff the peppers:

Fill each pepper with the cheese mixture.

Place in a baking dish and set apart.

4. Make the crimson chili sauce:

Soak dried chilies in hot water for 15 mins. Drain.

Blend the chilies with tomato puree, onion, garlic, cumin, smoked paprika, and water until clean.

Heat olive oil in a pan, pour the sauce, simmer for 10–12 minutes. Season with salt.

5. Assemble & bake:

Preheat the oven to one hundred eighty°C (350°F).

Pour a few purple chili sauce in the baking dish, vicinity filled peppers on top.

Bake for 15–20 mins until the cheese is bubbly and barely golden.

6. Serve:

Drizzle greater chili sauce over the peppers.

Garnish with clean cilantro and a dollop of bitter cream if desired.

This dish is rich, cheesy, and smoky with a mild-to-medium chili kick, best with rice or a simple salad.

I can also make a spicier version with chipotle or jalapeño sauce that has a deeper smoky taste if you want.

Do you want me to make that model too.