Potato- and Cheese-Stuffed Chili Peppers
- 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 covered medium saucepan cook potatoes 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. Coat a 3-quart rectangular baking dish with cooking spray. Place stuffed peppers close together in baking dish.
- Bake, covered, in a 350 degree F oven for 25 to 30 minutes or until heated through. Sprinkle tops with remaining shredded cheese. Makes 6 side-dish servings.
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 Chili Peppers)
- 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.