Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut the chipotle or ancho peppers open; discard stems and seeds. Cut peppers into extra-small pieces. Place in a small bowl and cover with boiling water. Let stand 45 to 60 minutes to soften. Drain well.

    Advertisement
Instructions Checklist
  • Meanwhile, halve the chayotes or zucchini lengthwise; remove seeds. Scoop out the pulp of the chayotes or zucchini, leaving a 1/4-inch-thick shell. Chop pulp and set aside.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Cook chayote shells in boiling lightly salted water for 5 minutes. Invert the shells and drain. (Do not precook zucchini shells.)

Instructions Checklist
  • For filling, in a large skillet cook the sweet peppers and onion in hot oil for 3 minutes. Stir in chopped chayote or zucchini pulp, drained pepper pieces, corn, tomato, and oregano. Cook, uncovered, for 5 minutes, stirring frequently. Remove from heat. Stir in bread crumbs, salt, and black pepper.

Instructions Checklist
Instructions Checklist
  • Spray a 2-quart rectangular baking dish with cooking spray. Arrange chayote or zucchini shells, cut sides up, in prepared dish. Spoon filling into shells. Bake, covered, in a 350 degree F oven for about 30 minutes or until heated through. Makes 6 side-dish servings.

Tips

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

Nutrition Facts

94 calories; 3 g total fat; 0.3 g saturated fat; 0 mg cholesterol; 125 mg sodium. 17 g carbohydrates; 2 g fiber; 3 g protein;

Reviews