Stuffed Chile Peppers

(25)
6 reviews.
  • 20 min prep time
  • 50 min total time
  • 10 ingredients
  • 2 servings

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

Directions

  1. 1 Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
  2. 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. 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. 4 Bake, uncovered, 25 to 30 minutes or until hot. Just before serving, spoon yogurt over chilies.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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