- Preheat oven to 350 degrees F. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside.
- 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.
- Meanwhile, in a medium saucepan cook potatoes, covered, 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. Spoon potato mixture into peppers. Place stuffed peppers close together in the prepared baking dish.
- Bake, covered, for 25 to 30 minutes or until heated through. Sprinkle tops with remaining shredded cheese.
From the Test Kitchen
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 Facts (Potato-and-Cheese-Stuffed Chiles)
- Per serving:
- 79 kcal ,
- 2 g fat
- (1 g sat. fat ,
- 9 mg chol. ,
- 118 mg sodium ,
- 11 g carb. ,
- 2 g fiber ,
- 4 g pro.