Mexican Stuffed Peppers

Ingredients:

Stuffed peppers

• 6 large red bell peppers
• 1 cup fresh corn kernels (1 large ear)
• 4 large green onions, chopped
• 8 corn tortilla chips, crumbled
• 1 chicken breast, cut into 1/4-inch cubes (1 cup)
• 1/4 cup chopped fresh basil
• 1.5 tsp freshly squeezed lime juice
• 0.5 tsp coarse salt
• 1/4 tsp freshly ground black pepper
• 1.5 cups grated whole milk mozzarella
• 1 cup lightly salted chicken broth

Sauce

• 2 ripe avocados weighing 250-280 g, cut in half and remove the pits
• 1/4 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lime juice
• 0.5 tsp coarse salt
• 1/4 tsp freshly ground black pepper

Preparation:

1. Peppers:
   
   Preheat oven to broil. Place the peppers in a single layer on a baking sheet. Grill, turning every 3-4 minutes, until charred on all sides. Place in a zip-lock plastic bag for 15 minutes.
   
2. Carefully peel the peppers, being careful not to damage the flesh. Place each pepper on a work surface. Using a small knife, remove a 1-cm-wide strip of flesh from the side of each pepper to create a hole. Cut the pepper strips into 1-cm-long pieces and set aside for the filling. Use a teaspoon to remove the seeds from each pepper.
3. Position a rack in the center of the oven. Preheat the oven to 350°F (175°C).
4. In a large bowl, combine chopped peppers, corn, green onions, tortilla chips, chicken, basil, and lime juice; season with salt and pepper and toss to combine. Add the cheese. Divide the filling between the peppers (about 2/3 cup per pepper), gently pressing it down. Place the stuffed peppers in a 9x13-inch baking dish. Pour chicken broth around the peppers. Bake until heated through, 25 to 30 minutes.
5. Sauce:
   
   Place the avocado flesh in a food processor. Add the oil, lime juice, salt, and black pepper. Blend until smooth. To serve, spoon a small amount of the sauce into the center of 6 plates. Place the stuffed peppers on top of the sauce and serve.