Stuffed Baby Sweet Peppers
Recipe: #19256
May 24, 2015
Categories: Side Dishes, Appetizers, Peppers, Birthday, Brunch, Christmas, Fathers Day, July 4th Mothers Day, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Spicy, more
"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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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