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Stuffed Chile Peppers

  • 2servings
  • 50minutes
  • 170calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, E
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/3 cup boiling water

  2. 2 tablespoons uncooked bulgur

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

  4. 1/3 cup shredded reduced-fat mozzarella cheese

  5. 1/2 teaspoon chopped fresh jalapeño pepper

  6. 1 teaspoon chopped fresh or 1/4 teaspoon marjoram leaves

  7. 1/4 teaspoon garlic powder

  8. 2 cans (4 ounces each) roasted whole chile peppers or 4 fresh Anaheim chilies, roasted and peeled*

  9. 1/4 cup reduced-sodium salsa

  10. 1/4 cup plain fat-free yogurt

Instructions Jump to Ingredients ↑

  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.

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