Stuffed Baby Sweet Peppers

6
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"These little beauties may be served as an appetizer, side dish or main meat dish. I like that you can get them all ready in the AM, refrigerate them and finish cooking them at supper time. The original recipe is from the Food Network Magazine with several changes by me. I use my mini chopper to prepare the ingredients. It only takes minutes."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (234 g)
  • Calories 209.4
  • Total Fat - 13 g
  • Saturated Fat - 4.9 g
  • Cholesterol - 43.4 mg
  • Sodium - 1344.8 mg
  • Total Carbohydrate - 10 g
  • Dietary Fiber - 5.7 g
  • Sugars - 5.9 g
  • Protein - 14.4 g
  • Calcium - 237.9 mg
  • Iron - 1.1 mg
  • Vitamin C - 41.1 mg
  • Thiamin - 0.3 mg

Step 1

Mix together the pork, onion, jalapeno, garlic, cumin, oregano, ancho chili powder & chipotle chili powder.

Step 2

Heat oil over medium high heat.

Step 3

Break apart the meat mixture and cook until no pink remains.

Step 4

Cool the meat mixture.

Step 5

Mix the meat with the cilantro & cheese.

Step 6

Slit each pepper longways and pop open.

Step 7

Stuff each pepper with apprx 3 teaspoons meat mixture.

Step 8

Place on baking sheet

Step 9

Preheat oven 425f.

Step 10

Bake the pepper for apprx 15-20 minutes or until the peppers are hot through and the cheese melted.

Step 11

Serve with wedge of lemon.

Tips & Variations


No special items needed.

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