Potato- and Cheese-Stuffed Chili Peppers

Potato- and Cheese-Stuffed Chili Peppers

Chile peppers stuffed with cheese are a popular Mexican dish. Add your own twist--stuff the chile peppers with mashed potatoes. In this recipe, colorful sweet potatoes complement the cheese and peppers.

by 3  people
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Recipe from Better Homes and Gardens
YIELD
6 side-dish servings
PREP TIME
40 mins

Potato- and Cheese-Stuffed Chili Peppers

Chile peppers stuffed with cheese are a popular Mexican dish. Add your own twist--stuff the chile peppers with mashed potatoes. In this recipe, colorful sweet potatoes complement the cheese and peppers.

Potato- and Cheese-Stuffed Chili Peppers
YIELD
6 side-dish servings
PREP TIME
40 mins
by 3  people
add your rating
add a comment
Ingredients
  • 3   large fresh Anaheim or poblano peppers or 3 small sweet peppers
  • 1 1/2  cups chopped sweet potatoes or potatoes
  • 1 - 3   tablespoons milk
  • 1/3  cup finely chopped green onions
  • 2   teaspoons chili powder
  • 1   clove garlic, minced
  • 1/2  cup shredded asadero, queso quesadilla, Chihuahua, or Monterey Jack cheese
  • 1   beaten egg white
  •  Nonstick cooking spray
Related Video
How to Make Homemade Chili

A favorite on a cold winter's day, this homemade chili recipe will warm you right up. This comfort food is great for parties or as an any time meal.

Directions
1. 
Cut the peppers in half lengthwise. Remove seeds and membranes. In a saucepan cook peppers in boiling water about 5 minutes or until crisp-tender. Drain well.
2. 
Meanwhile, in covered medium saucepan cook potatoes in boiling lightly salted water for 15 to 20 minutes or until tender; drain. Mash potatoes, adding milk, 1 tablespoon at a time, until potato mixture is fluffy. Stir in green onions, chili powder, and garlic. Stir in 1/4 cup of the shredded cheese and the egg white.
3. 
Spoon potato mixture into peppers. Coat a 3-quart rectangular baking dish with cooking spray. Place stuffed peppers close together in baking dish.
4. 
Bake, covered, in a 350 degree F oven for 25 to 30 minutes or until heated through. Sprinkle tops with remaining shredded cheese. Makes 6 side-dish servings.

Make Ahead Tip

  • Prepare and stuff the peppers. Cover and chill in the refrigerator for up to 24 hours. Bake as directed, allowing a few extra minutes to heat through.

nutrition information

Per Serving: cal. (kcal) 79, Fat, total (g) 2, chol. (mg) 9, sat. fat (g) 1, carb. (g) 11, fiber (g) 2, pro. (g) 4, sodium (mg) 118, Percent Daily Values are based on a 2,000 calorie diet
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