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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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

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  • 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.

Tips

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

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;

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