Potato- and Cheese-Stuffed Chili Peppers
Source: Better Homes and Gardens
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.
79 calories; 2 g total fat; 1 g saturated fat; 9 mg cholesterol; 118 mg sodium. 11 g carbohydrates; 2 g fiber; 4 g protein;