Skip to main content


Open Main MenuClose Main Menu

This stuffed pepper recipe is for perfect for all the spicy food lovers out there.




  • 4 ancho, poblano, Mexi-bell, Anaheim or other peppers
  • Nonstick vegetable spray
  • 1 cup fresh corn scrapped from the cob or 1 cup frozen corn kernels, thawed
  • 1/4 cup chopped sweet onion
  • 1/3 cup chopped green bell pepper
  • 2 tablespoons fresh cilantro, chopped
  • 1 cup grated reduced fat Cheddar cheeses
  • 1/4 cup bread crumbs
  • 1 cup reduced fat sour cream



  1. Cut hot peppers in half lengthwise, remove seeds and membranes. Spray baking pan with nonstick vegetable spray and place pepper halves in pan.
  2. Combine remaining ingredients, except sour cream, to make stuffing. Fill peppers.
  3. Bake at 350oF for 45 minutes. Serve with reduced fat sour cream.


Serves 4


Nutrition Facts  
Servings per recipe: 4  
Calories: 153     
Calories from fat: 27   
  % Daily Value*
Total Fat: 3 5% 
Saturated Fat: 2g 9% 
Cholesterol: 8mg 3%
Sodium: 245mg 10% 
Carbohydrate: 22g 7%
Dietary Fiber: 2g  10% 
Protein: 11g  22%
Vitamin A:  14%
Vitamin C: 267% 
Folacin: 11%
Calcium: 16% 
Iron:  8%
Potassium: 10%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.   


Modified from original source: Eldridge, S. (1997) The New Americana Cookbook, page 112. CNE Publications, Inc., P.O. Box 55, Salisbury Cove, ME 004672 

Back To Top