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Preheat oven to 350°F. Cut the peppers in half lengthwise. Remove seeds and membranes. In a saucepan, cook peppers in boiling water for about 5 minutes or until crisp-tender. Drain well.
Meanwhile, in covered medium saucepan, cook sweet potatoes (or 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 cheese and egg white.
Spoon potato mixture into peppers. Coat a 3-quart rectangular baking dish with cooking spray. Place stuffed peppers close together in baking dish.
Bake, covered, for 25 to 30 minutes or until heated through. Sprinkle tops with remaining 1/4 cup cheese.