Stuffed Chile Peppers

Stuffed Chile Peppers

Mouth-watering stuffed chili peppers casserole recipe- for dinner that’s ready in less than an hour!

Prep Time

20

Minutes

Total Time

50

Minutes

Makes

2

servings

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 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
  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.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 170
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 500mg;
  • Total Carbohydrate 23g
    • (Dietary Fiber 3g,
    • Sugars 8g),
  • Protein 9g;
Percent Daily Value*:
    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.