Stuffed Baby Sweet Peppers
6
Servings
Servings
20m PT20M
Prep Time
Prep Time
25m PT25M
Cook Time
Cook Time
45m
Ready In
Ready In
Recipe: #19256
May 24, 2015
Categories: Dinner, Lunch, Main Dish, Side Dishes, Pork, Vegetables, Appetizers, Peppers, Budget-Friendly, Birthday, Brunch, Christmas, Father's Day, July 4th, Ladies Luncheon, Mother's Day, Regional Holiday, 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 recipe yields 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 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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