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Peppers are probably the vegetable that gets used most frequently in my kitchen. My freezer's constantly stocked in case I discover a new recipe to try or want to whip up an old favorite again. In a way, my parents helped create this recipe. They always taught never to waste. So one day when my husband (I'm a stepmom to two girls, 18 and 15) and I had prepared a Mexican meal and had peppers, cheese, salsa and tortillas left over, these were the result!
-Melissa Cowser, Greenville, Texas
This recipe is:
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1 each) equals 331 calories, 15 g fat (8 g saturated fat), 37 mg cholesterol, 859 mg sodium, 33 g carbohydrate, 3 g fiber, 14 g protein.
Originally published as Bell Pepper Enchiladas in
July/August 1998, p29
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