Recipes and Cooking Southwestern Stuffed Roasted Peppers 3.7 (15) 3 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 28, 2013 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 35 mins Grill Time: 18 mins Total Time: 53 mins Servings: 4 Yield: 4 main-dish or 8 side-dish servings Jump to Nutrition Facts Ingredients 4 large red, yellow, and/or orange sweet peppers 1 tablespoon olive oil* 8 ounce fresh peeled and deveined shrimp, chopped; skinless, boneless chicken breasts, cut into bite-size pieces; and/or bulk pork sausage ½ cup frozen whole kernel corn ½ cup chopped onion (1 medium) 2 cup 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 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. 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. 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. 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. *Tip: Omit oil if using sausage. Print Nutrition Facts (per serving) 383 Calories 18g Fat 39g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 383 % Daily Value * Total Fat 18g 23% Saturated Fat 6g 30% Cholesterol 119mg 40% Sodium 1417mg 62% Total Carbohydrate 39g 14% Total Sugars 10g Protein 15g Vitamin C 151.8mg 759% Calcium 121.2mg 9% Iron 2mg 11% Potassium 382mg 8% Folate, total 76.6mcg Vitamin B-12 0.6mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.