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

5 Stars

4 Stars

3 Stars 15%

2 Stars 22%

1 Stars 30%

Member Reviews ( 6 )

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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.

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.

Review & Comments

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jacker003

report Posted Nov. 22, 2011 10:00 PM

It's a good recipe, that can be easily tweak. It better for a side dish than a main dish. But will make again.

marz

report Posted Jan. 24, 2011 9:19 PM

I must admit, I was afraid to try this, because it didnt look like a typical chile relleno. To my surprise it tasted ok. I think I may have bought the wrong size of chiles. I may or may not make again, but worth a try..

firedrill96

report Posted Dec. 21, 2010 8:41 PM

I made this tonight with some tweaks.. I added shredded chicken, black beans, cumin, and cilantro. I also didn't have bulgur in the house so I used quiona... the family loved it!

TRICIA554

report Posted Dec. 21, 2010 1:17 PM

I did not have bulgur so used cooked pearl barley instead. This was a good recipe, however not very filling for an entree. I would use this as a side dish to a Mexican Lasagna or other Mexican casserole. I think it might be good for breakfast along with eggs and fresh flour tortillas. It would probably also be fine served with refried beans, Mexican rice and fresh tortillas. Chipotle paste would be good mixed with the filling to bump up the flavor a bit. Definitely has possibilities for a permanent place on my menu rotation, but not enough served alone.

serenity310

report Posted Dec. 21, 2010 9:10 AM

Seriously cmcampbell? Why do you care what some else says here? So what they mentioned their degree just tell your review of the recipe and leave the rest alone! I don't come here to see childish comments. I come here to see what other opinions are on a recipe before I try it. Grow up already!