Serves: 8
Total Calories: 313
MICROWAVE DIRECTIONS: Place peppers and water in ungreased 13 x 9-inch (3-quart) microwave-safe dish or divide peppers and water between two 8-inch (1 1/2-quart) microwave-safe dishes. Cover with microwave-safe plastic wrap microwave on HIGH for 2 minutes. Drain.
In medium bowl, combine all filling ingredients. Spoon heaping 1/2 cup of filling into each pepper half. Cover microwave 13 x 9-inch dish on HIGH for 15 to 16 minutes or until peppers are tender. (Microwave each 8-inch dish for 6 to 8 minutes.) Top each pepper with 1 tablespoon of salsa, a tortilla chip and cilantro.
CONVENTIONAL DIRECTIONS: Heat oven to 350°F. In medium bowl, combine all filling ingredients. Spoon heaping 1/2 cup of filling into each pepper half. Place filled peppers in ungreased 13 x 9-inch (3-quart) baking dish or pan. Omit water. Cover with foil bake at 350°F. for 50 to 60 minutes or until peppers are tender. Garnish as directed above.
Nutrition Per Serving: Calories 270 Protein 109 Carbohydrate 37g Fat 109 Sodium 570mg
PICTURE: Top to bottom: Mexican Fiesta Biscuit Bake (Side Dishes and Salads), Peppers Olé
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Peppers Olé recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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