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
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
-
Step1Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
-
Step2In 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.
-
Step3Slice 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.
-
Step4Bake, 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 1/2Tips from the Betty Crocker Kitchens
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