Stuffed Chile Peppers

This Mexican-inspired meal for two gets a kick from fresh jalepeño peppers and Anaheim chilis that are perfectly balanced with salsa and yogurt topping.

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Servings 2

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( 25 ) Ratings

25 Ratings

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ingredients 10
Prep Time 20 min
Total Time 50 min

Ingredients

1/3: cup boiling water

2: tablespoons uncooked bulgur

1/3: cup frozen (thawed) whole kernel corn

1/3: cup shredded reduced-fat mozzarella cheese

1/2: teaspoon chopped fresh jalapeño pepper

1: teaspoon chopped fresh or 1/4 teaspoon dried marjoram leaves

1/4: teaspoon garlic powder

2: cans (4 ounces each) roasted whole chile peppers or 4 fresh Anaheim chilies, roasted and peeled*

1/4: cup reduced-sodium salsa

1/4: cup plain fat-free yogurt

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Directions

1 Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
2 In medium bowl, pour water over bulgur. Let stand, stirring occasionally, 10 minutes or until water is absorbed. Stir in corn, 1/4 cup of the cheese, the jalapeño pepper, marjoram and garlic powder.
3 Slice chilies along one side; remove ribs and seeds. Drain well. Stuff about 1/4 cup filling into each chile. Place seam side down in baking dish. Top with salsa and remaining cheese.
4 Bake, uncovered, 25 to 30 minutes or until hot. Just before serving, spoon yogurt over chilies.

EXPERT TIPS

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Expert Tips

Take advantage of the abundance of fresh peppers when they are in season and at their most inexpensive. You can vary the heat of the dish by adjusting the amount of hot jalapeño pepper and the cooling yogurt topping.