Ingredients
2TblsUncooked Bulger
1/3CupChicken Or Vegetable Broth (boiling)
1/3CupSouthwestern Corn And Peppers (canned)
or1earFreshly Roasted Corn Plus 1T Finely Diced Red Bell Pepper
1/3CupMozzarella (grated)
1/2tspJalapeño (finely chopped)
1tspCumin
1/4tspGarlic Powder Or 1t Fresh Garlic (chopped)
24ozCans Roasted Whole Chili Fresh Anaheim Peppers (roasted and peeled)
1/4CupSalsa
SourCream
FreshCilantro
TortillaChips
1/3CupChicken Or Vegetable Broth (boiling)
1/3CupSouthwestern Corn And Peppers (canned)
or1earFreshly Roasted Corn Plus 1T Finely Diced Red Bell Pepper
1/3CupMozzarella (grated)
1/2tspJalapeño (finely chopped)
1tspCumin
1/4tspGarlic Powder Or 1t Fresh Garlic (chopped)
24ozCans Roasted Whole Chili Fresh Anaheim Peppers (roasted and peeled)
1/4CupSalsa
SourCream
FreshCilantro
TortillaChips
Preparation
- If using fresh peppers, char peppers over open flame or under hot broiler and put in bowl, cover with cling wrap and rest for 5 minutes to cool. Clean charred skin from peppers with paring knife.
- Heat oven to 350F.
- Pour 1/3 cup boiling chicken broth over bulger and let stand for 10 minutes, stirring occasionally until liquid is absorbed.
- Mix together burger, southwestern corn, jalapeño, 1/4 cup of the mozzarella, cumin and garlic to incorporate.
- Slice side of roasted peppers and remove seeds and membranes.
- Stuff about 1/4 cup of filling into each chili pepper.
- Spray baking dish with non-stick spray and place roasted chili peppers seam side down in dish.
- Top stuffed roasted peppers with salsa and remaining cheese
- Bake, uncovered, for 25 to 30 minutes or until hot.
- Remove from oven and let rest for 5 minutes before serving,
Credits
This recipe is slightly modified from Betty Crocker’s New Choices for Two cook book.