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

by 3  people


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Yield: 6 side-dish servings
Prep Time: 40 mins
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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
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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