Hot Stuffed Peppers
This stuffed pepper recipe is for perfect for all the spicy food lovers out there.
Ingredients
- 4 ancho, poblano, Mexi-bell, Anaheim or other peppers
- Nonstick vegetable spray
- 1 cup fresh corn scrapped from the cob or 1 cup frozen corn kernels, thawed
- 1/4 cup chopped sweet onion
- 1/3 cup chopped green bell pepper
- 2 tablespoons fresh cilantro, chopped
- 1 cup grated reduced fat Cheddar cheeses
- 1/4 cup bread crumbs
- 1 cup reduced fat sour cream
Directions
- Cut hot peppers in half lengthwise, remove seeds and membranes. Spray baking pan with nonstick vegetable spray and place pepper halves in pan.
- Combine remaining ingredients, except sour cream, to make stuffing. Fill peppers.
- Bake at 350oF for 45 minutes. Serve with reduced fat sour cream.
Serves 4
| Nutrition Facts | |
|---|---|
| Servings per recipe: 4 | |
| Calories: 153 | |
| Calories from fat: 27 | |
| % Daily Value* | |
| Total Fat: 3 | 5% |
| Saturated Fat: 2g | 9% |
| Cholesterol: 8mg | 3% |
| Sodium: 245mg | 10% |
| Carbohydrate: 22g | 7% |
| Dietary Fiber: 2g | 10% |
| Protein: 11g | 22% |
| Vitamin A: | 14% |
| Vitamin C: | 267% |
| Folacin: | 11% |
| Calcium: | 16% |
| Iron: | 8% |
| Potassium: | 10% |
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Modified from original source: Eldridge, S. (1997) The New Americana Cookbook, page 112. CNE Publications, Inc., P.O. Box 55, Salisbury Cove, ME 004672