Potato- and Cheese-Stuffed Chili Peppers

Chile peppers stuffed with cheese are a popular Mexican dish. Add your own twist -- stuff the chile peppers with mashed potatoes. In this recipe, colorful sweet potatoes complement the cheese and peppers.

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  • Makes: 6 side-dish servings
  • Prep: 40 mins
  • Bake: 25 mins 350°F

Potato- and Cheese-Stuffed Chili Peppers

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Directions

  1. 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.
  2. 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.
  3. Spoon potato mixture into peppers. Coat a 3-quart rectangular baking dish with cooking spray. Place stuffed peppers close together in baking dish.
  4. 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.

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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.
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