Ingredients
- Vegetable oil spray
- 4 Anaheim peppers (about 8 ounces)
- 2 ounces (1/4 cup) shredded low-fat Monterey Jack cheese
- 2 ounces nonfat or low-fat ricotta cheese
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/8 tsp cayenne
- 1/8 tsp ground cumin
- 1/8 tsp black pepper
- 1/4 cup all-purpose flour
- 3 egg whites
- Vegetable oil spray
Preparation
Step 1
Preheat broiler. Spray a broiling pan with vegetable oil spray. Using a thin, sharp knife, make a small slit near the stem of each pepper so steam will be released. Place peppers on broiling pan and broil 3 to 4 inches from the heat for 1 to 2 minutes on each side, or until the skins are blackened. Do not overcook. Place peppers in a brown paper bag and seal bag. Let peppers sit for at lease 15 minutes, or until cool enough to handle. Using your fingers, paper towels, or a knife, remove the charred skins from peppers. Cut the stem end off and remove membranes and seed. Rinse peppers in cold water and pat dry with paper towels.
In a small bowl, combine Monterey Jack cheese, ricotta cheese, chili powder, garlic powder, cayenne, cumin, and black pepper. Spoon one-fourth of this mixture through the stem end of a chili pepper. Repeat with remaining filling and peppers. Lightly coat the outside of the peppers with flour and set aside.
With an electric mixer, beat the egg whites in a medium mixing bowl until stiff peaks form. Set asides.
To bake peppers, preheat oven to 350 and lightly spray a baking sheet with vegetable oil spray. Coat the chili peppers with egg whites and place on the baking sheet. Bake uncovered for 15 to 20 minutes until tops are lightly browned. Serve hot. The peppers are best when served right away but can be stuffed and refrigerated up to 3 days then dipped in flour and coated with egg just before baking.
calories 105, protein 10g, carbohydrates 11g, cholesterol 8 mg
sodium 173 mg, total fat 3g.