STUFFED CHILE PEPPERS

Stuffed Chile Peppers image

Mouth-watering stuffed chili peppers casserole recipe- for dinner that's ready in less than an hour!

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 2

Number Of Ingredients 10

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Ingredients

1/3 cup boiling water
2 tablespoons uncooked bulgur
1/3 cup frozen (thawed) whole kernel corn
1/3 cup shredded reduced-fat mozzarella cheese
1/2 teaspoon chopped fresh jalapeño pepper
1 teaspoon chopped fresh or 1/4 teaspoon marjoram leaves
1/4 teaspoon garlic powder
2 cans (4 ounces each) roasted whole chile peppers or 4 fresh Anaheim chilies, roasted and peeled*
1/4 cup reduced-sodium salsa
1/4 cup plain fat-free yogurt

Steps:

Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray.
In medium bowl, pour water over bulgur. Let stand, stirring occasionally, 10 minutes or until water is absorbed. Stir in corn, 1/4 cup of the cheese, the jalapeño pepper, marjoram and garlic powder.
Slice chilies along one side; remove ribs and seeds. Drain well. Stuff about 1/4 cup filling into each chile. Place seam side down in baking dish. Top with salsa and remaining cheese.
Bake, uncovered, 25 to 30 minutes or until hot. Just before serving, spoon yogurt over chilies.

Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 10 mg, Fiber 3 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 8 g, TransFat 0 g