Potato- and Cheese-Stuffed Chili Peppers

Chile peppers stuffed with cheese are a popular Mexican dish. Add your own twist, stuff the chili peppers with mashed potatoes. In this recipe, colorful sweet potatoes complement the cheese and peppers. When baked, the poblano peppers become sweet in flavor and not hot at all. Try grilling this recipe to add a smoky flavor to the dish.


  • 3 large fresh Anaheim or poblano peppers or 3 small sweet peppers
  • 1-1/2 cups chopped sweet potatoes or potatoes
  • 1 to 3 tablespoons milk
  • 1/3 cup finely chopped green onions
  • 2 teaspoons chili powder
  • 1 clove garlic, minced
  • 1/2 cup shredded asadero, queso quesadilla, Chihuahua, or Monterey Jack cheese
  • 1 beaten egg white
  • Nonstick cooking spray


  1. Cut the peppers in half lengthwise. Remove seeds and membranes. In a saucepan cook peppers in boiling water about 5 minutes or until crisp-tender. Drain well.
  2. Meanwhile, in covered medium saucepan cook potatoes in boiling lightly salted water for 15 to 20 minutes or until tender; drain. Mash potatoes, adding milk, 1 tablespoon at a time, until potato mixture is fluffy. Stir in green onions, chili powder, and garlic. Stir in 1/4 cup of the shredded cheese and the egg white.
  3. Spoon potato mixture into peppers. Coat a 3-quart rectangular baking dish with cooking spray. Place stuffed peppers close together in baking dish.
  4. Bake, covered, in a 350 degree F oven for 25 to 30 minutes or until heated through. Sprinkle tops with remaining shredded cheese. Makes 6 side-dish servings.
  5. Make-Ahead Tip: Prepare and stuff the peppers. Cover and chill in the refrigerator for up to 24 hours. Bake as directed, allowing a few extra minutes to heat through.
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Posted by on Mar 26 2016 Filed under Mexican, Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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