Spicy Stuffed Peppers Recipe

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Ingredients:

Serving

8 anaheim peppers, divided
2 tbsp butter
1/2 cup chopped green onions
1 (15-oz.) can stewed tomatoes, drained
1/2 tsp salt
1 (15.5-oz.) can whole kernel corn, drained
1 1/2 cups (6 oz.) shredded cheddar cheese
garnish: chopped green onions

Directions:

Remove and discard seeds and membranes from 2 peppers. Chop peppers.
Broil remaining 6 peppers on an aluminum foil-lined baking sheet 5 inches from heat 2 to 3 minutes on each side or until peppers look blistered. Place peppers in a large zip-top plastic freezer bag; seal and let stand 10 minutes. Cut peppers lengthwise down 1 side, leaving other side intact; remove and discard seeds and membranes. Keep peppers warm.
Melt butter in a large skillet over medium heat. Add green onions, and sauté 1 minute. (Do not brown.) Stir in chopped peppers, tomatoes, and 1/2 tsp. salt; cook 4 to 5 minutes or until tender. Add corn, and cook, stirring occasionally, 6 minutes.
Remove from heat. Stir in cheese until melted. Spoon mixture evenly into cavity of each broiled pepper. Garnish, if desired, and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	412.66 Kcal (1728 kJ)
Calories from fat	335.89 Kcal
		% Daily Value*
Total Fat	37.32g	57%
Cholesterol	105.71mg	35%
Sodium	1528.26mg	64%
Potassium	227.65mg	5%
Total Carbs	9.08g	3%
Sugars	3.62g	14%
Dietary Fiber	1.56g	6%
Protein	12.4g	25%
Vitamin C	11.1mg	19%
Vitamin A	0.3mg	9%
Iron	1.1mg	6%
Calcium	336.9mg	34%

Amount Per 100 g
Calories	248.4 Kcal (1040 kJ)
Calories from fat	202.19 Kcal
		% Daily Value*
Total Fat	22.47g	57%
Cholesterol	63.63mg	35%
Sodium	919.94mg	64%
Potassium	137.03mg	5%
Total Carbs	5.46g	3%
Sugars	2.18g	14%
Dietary Fiber	0.94g	6%
Protein	7.47g	25%
Vitamin C	6.7mg	19%
Vitamin A	0.2mg	9%
Iron	0.6mg	6%
Calcium	202.8mg	34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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