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Take advantage of the abundance of fresh peppers in season and at lower prices. This dish is tasty and does not ruin your silhouette or your health as it is reduced in calories, low in 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
2 cans chili, (4 oz / 100 gr each) of roasted whole chiles or 4 green chiles (Anaheim) roasted and without skin
1/4 cups salt, low sodium
1/4 cups light yogurt, (fat-free)
Preparation
Preheat the oven to 350 ° F. Apply cooking spray to an 8-inch square baking pan.
In a medium bowl, pour water over the bulgur. Let it rest, stirring occasionally, 10 minutes or until the water is absorbed. Stir corn kernels, 1/4 cup cheese, jalapeño pepper, marjoram and garlic powder.
Cut the chiles along one side; remove the veins and seeds. Drain them well. Fill them with about 1/4 cup of the filling each. Place the cut side down on the baking pan. Cover with sauce and remaining cheese.
Bake, uncovered, 25 to 30 minutes or until hot. Before serving, add a spoonful of yogurt over the chiles.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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