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Stuffed Chile Peppers

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Updated May 14, 2010
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Mouth-watering stuffed chili peppers casserole recipe- for dinner that’s ready in less than an hour!

Stuffed Chile Peppers

  • Prep Time 20 min
  • Total 50 min
  • Servings 2
  • Ingredients 10
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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 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

Instructions

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

Nutrition

170 Calories
4 1/2g Total Fat
9g Protein
23g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
500mg
21%
Potassium
290mg
8%
Total Carbohydrate
23g
8%
Dietary Fiber
3g
15%
Sugars
8g
Protein
9g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
25%
25%
Calcium
25%
25%
Iron
8%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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