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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  • prep time 20 min
  • total time 50 min
  • ingredients 10
  • servings 2
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
500mg
500%;
Total Carbohydrate
23g
23%
(Dietary Fiber
3g
3%
  Sugars
8g
8%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
25%;
Calcium
25%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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