SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Southwestern Stuffed Roasted Peppers

Makes: 4 to 8 servings Yield: 4 main-dish or 8 side-dish servings
Prep 35 mins Grill 18 mins
Southwestern Stuffed Roasted Peppers
Ingredients
  • 4  large  red, yellow, and/or orange sweet peppers
  • 1  tablespoon  olive oil*
  • 8  ounces  fresh peeled and deveined shrimp, chopped; skinless, boneless chicken breasts, cut into bite-size pieces; and/or bulk pork sausage
  • 1/2  cup  frozen whole kernel corn
  • 1/2  cup  chopped onion (1 medium)
  • 2  cups  corn bread stuffing mix
  • 1  cup  chicken broth
  • 1 4  ounce can  diced green chile peppers, undrained
  • 1 10  ounce container  refrigerated Alfredo pasta sauce
  • 1  tablespoon  snipped fresh cilantro
Directions

1. For a charcoal or gas grill, place whole sweet peppers on the rack of a covered grill directly over medium-high heat. Grill for 13 to 15 minutes or until charred and very tender, turning occasionally. Wrap peppers in foil. Let stand about 15 minutes or until cool enough to handle.

2. Meanwhile, for stuffing, in a large skillet heat oil over medium heat. Add shrimp, chicken, and/or sausage; corn; and onion; cook until shrimp is opaque, chicken is no longer pink, and/or sausage is brown, stirring occasionally. Stir in stuffing mix and broth; cook just until broth is absorbed. Remove from heat. Stir in half of the green chile peppers.

3. Using a sharp knife, loosen edges of skins from grilled sweet peppers; gently peel off skins in strips and discard. Brush peppers with oil. Cut each pepper in half lengthwise; remove seeds. Spoon stuffing into pepper halves. Return to grill. Grill about 5 minutes more or until heated through.

4. For sauce, in a small saucepan combine Alfredo sauce and the remaining green chile peppers. Cook over medium heat until heated through. Spoon sauce over stuffed peppers. Sprinkle with cilantro.

From the Test Kitchen*Tip:
  • Omit oil if using sausage.
Nutrition Facts (Southwestern Stuffed Roasted Peppers)
  • Servings Per Recipe 4,
  • cal. (kcal) 383,
  • Fat, total (g) 18,
  • chol. (mg) 119,
  • sat. fat (g) 6,
  • carb. (g) 39,
  • Monounsaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 10,
  • pro. (g) 15,
  • vit. A (IU) 4082,
  • vit. C (mg) 152,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 77,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1417,
  • Potassium (mg) 382,
  • calcium (mg) 121,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe