Potato and Cheese Stuffed Chili Peppers

Ingredients:

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


Nutritional Information:
total fat: 2g, saturated fat: 1g, calories: 79, carbohydrate: 11g, cholesterol: 9mg, protein: 4g, fiber: 2g, sodium: 118mg.

Steps:
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.