Weekly Recipe: Stuffed Chile Peppers

This recipe is courtesy of WW coworker Debbie (some of you know who I mean!) and I think it sounds awesome.

Stuffed Chile Peppers
This will stuff 5-6 peppers depending on their variety and size.
Serving size: 2 stuffed peppers
2 stuffed peppers = 8 WW points
1 stuffed pepper = 3 WW Points

½ cup yellow summer squash, cut in small pieces
½ cup zucchini, cut in small pieces
½ cup onion, diced
½ cup carrots, diced
½ cup bell pepper, diced
½ cup broccoli, chopped
2 Tbsp oil
2 cloves garlic, minced
½ tsp pepper
¾ tsp salt
½ tsp ground thyme
¼ tsp ground cumin
¾ tsp chili powder
14 oz can diced tomatoes
6 oz mozzarella cheese – or other cheese of choice
Poblano peppers – or other pepper of choice
½ cup canned (or homemade) enchilada sauce

Preheat oven to 350.

Prepare vegetable filling by tossing all the cut vegetables with all of the oil, garlic, herbs and spices until evenly coated and place onto baking pan. Bake at 350 for 15-20 minutes. Keep warm, set aside.

Cut the chiles lengthwise for stuffing. Remove the seeds. Poach the chiles in boiling water for 5 minutes, remove from water and drain on paper towel.

Toss the vegetable mixture with 3 ounces of the cheese and the tomatoes.

Line the bottom of a hotel pan with the enchilada sauce.

Fill each chili with about ½ cup of the vegetable stuffing and place in the pan of enchilada sauce. Top with remainder of cheese.

Bake 20 minutes.


Optional: when serving, spoon some of the enchilada sauce over the top and garnish with a green onion sprig or herb of choice – be creative with your presentation.