Take advantage of the abundance of fresh peppers in season and at lower prices. This dish is super tasty and won't ruin your figure or health as it is low in calories, cholesterol, and sodium. It is also a very good source of Vitamin C, Vi
1 teaspoon marjoram leave, fresh, or 1/4 teaspoon dried leaves
1/4 teaspoons garlic pieces Mccormick®
2 cans chile, (4 oz / 100 gr each) of whole roasted peppers or 4 roasted and peeled green peppers (Anaheim)
1/4 cups salt , low in sodium
1/4 cups light yogurt, (fat-free)
Preparation
50 mins
0 mins
Low
Preheat the oven to 350°F. Spray an 8-inch square baking dish with cooking spray.
In a medium bowl, pour water over the bulgur. Let it sit, stirring occasionally, for 10 minutes or until the water is absorbed. Stir in the corn kernels, 1/4 cup of cheese, the jalapeño pepper, the marjoram, and the garlic powder.
Slice the peppers lengthwise on one side; remove the veins and seeds. Drain them well. Stuff each with about 1/4 cup of the filling. Place the cut side down in the baking dish. Top with the remaining sauce and cheese.
Bake, uncovered, for 25 to 30 minutes or until heated through. Before serving, add a tablespoon of yogurt on top of the peppers.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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