Calabacitas is a traditional Mexican dish that consist in sauteing onions, garlic, corn, tomatoes and of course, calabacitas. There are a couple of very popular dishes using this method like “Calabacitas con puerco” (diced pork) and calabacitas con pollo (chicken) but today it’s going to be all about the veggies.
Traditional Calabacitas don’t have any cheese or spinach in it but since this is going to be my main dish, a little protein is always a good idea.
What you need to make Calabacita Stuffed Peppers
Peppers: Anaheim, Hatch or Poblano. (I used Anaheim)
Calabacitas or Mexican Zucchini
Monterrey Jack cheese (or any mild melting cheese)
Calabacitas are traditionally served with Rice, beans and simple green salad; however, this dish is perfectly delicious on its own. To me, the best way to eat is with a good charred, corn tortilla.
Other recipes you might like
Arroz a la Mexicana(Mexican Rice) – Marisol Cooks
Tuna Stuffed Peppers with Escabeche – Marisol Cooks
Sweet Potato and Chorizo Hash Stuffed Peppers – Marisol Cooks
Calabacita Stuffed Peppers
- 4-6 Anaheim peppers
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 2 calabacitas, diced about 1/2″ size
- 1 large Roma tomato, diced
- 1 cup frozen corn
- 2 cups baby spinach
- 1/2 teaspoon Mexican Oregano
- salt and pepper to taste
- 1 cup Monterey Jack cheese, grated
- Over a gas flame, or directly under the broiler; char the chiles on all sides until blackened. Place them into a sealable plastic bag to sweat for about 5 minutes.
- Remove the chiles from the bag and let them cool just enough to handle. Using paper towels, wipe off the charred skin from the chiles.
- With a paring knife, make a little pocket down the center of the pepper. Be careful not to cut the pepper in half.
- With a spoon, scoop out the seeds and the veins, do the best to keep the stem and the rest of the chile intact. Set aside.
- In a large skillet, add the olive oil bring the heat to a medium high. Sauté the onions and garlic until soft, about five minutes.
- Add the diced calabacita, diced tomato and frozen corn. Lower the heat and cook until all the veggies are tender, about 8-10 minutes.
- Add the baby spinach and stir until the spinach is wilted. Remove from heat.
- Stuff the peppers with the calabacita and arrange them on a baking sheet or baking dish. Sprinkle the cheese on top and place under the broiler until the cheese is melty and bubbly, it will take just a couple of minutes.
- Serve immediately.