Recipe Details

Peppers with Two Cheeses and Vegetable Confetti

  • Servings: 4
  • Ready In 45 minutes
  • 4 large Chile Peppers; Poblano, bell, anaheim, or jalapeno
  • 1 teaspoon olive oil
  • 2 cloves Garlic; crushed
  • 1/4 cup Green onion; diced
  • 1/2 cup Whole corn; frozen is fine
  • 1/2 cup Peas; frozen is fine
  • 1/4 cup Carrot; shredded fine
  • 1/4 cup Broccoli Slaw; shredded fine
  • 4 ounces Neufchatel Cheese; at room temp
  • 2 ounces Cheddar cheese; shredded fine
  • 1/4 cup Cilantro; Chopped
  • 1/8 teaspoon Kosher Salt; to taste
  • 1/4 teaspoon Black pepper; coarse ground
You need to pick peppers that are large enough to hold some filling. I chose Anaheims. Briefly roast the peppers over an open flame (or under the broiler) to blister the skin. Rub off the skin and remove the seeds from each pepper through a slit down the side. With smaller peppers it may be easier to remove the top and remove the seeds & veins with an apple corer. Set aside.

Heat the olive oil in a large pan and saute the vegetables enough to soften them (but not so much that they lose color). About 4 - 5 minutes should work. Then add the cheeses and mix thoroughly. Season to taste with salt and pepper.

Preheat oven to 350

Using a spoon (or a plastic bag with a corner snipped) fill each pepper about 90% full. Place them on a baking sheet. Bake for about 15 minutes until the cheese is bubbly.

Serve hot.

NOTES:
Your choice of peppers controls the number of peppers you need. Larger peppers hold more filling so you need fewer. Large jalapeno or caribe peppers hold a lot less so you'll need more of them. Smaller peppers can be filled from the top, capped with a bacon strip, and roasted vertically in a wire rack.

The choice of vegetables is limited only by your imagination and availability. Go for a mix of colors and flavors.

Using Anaheim peppers each (app 200g) serving contains an estimated:
Cals: 210, FatCals: 116, TotFat: 13g
SatFat: 7g, PolyFat: 1g, MonoFat: 4g
Chol: 36mg, Na: 200mg, K: 410mg
TotCarbs: 15g, Fiber: 4g, Sugars: 3g
NetCarbs: 11g, Protein: 9g

Adapted from recipe by Chef Bill Wavrin

Nutritional Facts

  • Serving Size 1 Serving (146g)
    Servings Per Recipe: 4
  • Amount Per Serving
  • Calories 191
    Calories From Fat 108
  • % Daily Value
  • Total Fat 12g
    16%
  • Saturated Fat 7g
    34%
  • Trans Fat 1g
  • Cholesterol 36g
    11%
  • Sodium 237g
    8%
  • Total Carbohydrate 14g
    4%
  • Dietary Fiber 3g
    11%
  • Sugars 11g
  • Protein 9g
    13%