My Mom's Stuffed Green Chilis

"My mom used to make this recipe back in Pennsylvania. We didn't have access to fresh Green Chilis then, so she usually used the mild banana peppers that we could find in the grocery stores. Since moving to Arizona, I've been introduced to many amazing versions of chilis. I prefer to make this with New Mexico or Anaheim Green Chilis, but Poblanos will also do. I have also changed her original recipe to use butter instead of margarine and fresh mushrooms, parsley, garlic, and cheese, rather than the preserved stuff. Either way it is good!!!"
 
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Ready In:
45mins
Ingredients:
10
Yields:
25 stuffed peppers
Serves:
25
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ingredients

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directions

  • Melt butter in a large saute pan and brown mushrooms. Add bread crumbs and garlic,saute for a 2-3 minutes. Add parsley and cheese, cook for another 1-2 minutes. Remove from pan. Add eggs and mix well. Add salt and pepper to taste. Allow to cool.
  • Stuff chilis with filling. Bake in a 375 degree oven for 30 minutes. Turn half-way through to ensure proper roasting on both sides.
  • Serve with a little extra fresh grated cheese.
  • I like to freeze these and keep around for snacking or last minute appetizers.

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RECIPE SUBMITTED BY

<p>I am a pretty good home cook and a Food Network junkie. Every time I host an event or create a new dish, my confidence grows....I'm always testing new ideas and sometimes (I'm a nerd) that dreams in food.</p> <p>I was&nbsp;proud to have one of my recipes chosen as RecipeZaar's Recipe of the Day on 11/27/09 with my Turkey, Cranberry, &amp; Pesto Sandwich. &nbsp;I also had the opportunity to cook at the Aetna Healthy Food Fight competition in Los Angeles last summer - talk about pressure!</p>
 
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