Preheat oven to 350 degrees. Coat 3 qt casserole with nonstick spray.
Cut and remove seeds from bell peppers. Chop coarsely. Blanch or steam peppers in a large pot for several minutes. Drain.
In the pot, mix peppers (including roasted green chilies, if desired), butter, crushed crackers and 1 1/2 cups cheese (reserve 1/2 cup for topping). In liquid measuring cup add salt and Tobasco (if desired). Transfer pepper mixture to casserole dish. Pour milk mixture over pepper mixture. Top with reserved cheese. Sprinkle with paprika.
Cook for 45 minutes.
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|Serving Size: 1 Serving (146g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 160 (66%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 10.9g||55 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 50.5mg||16 %|
|Sodium 349.5mg||12 %|
|Potassium 229.5mg||6 %|
|Total Carbohydrate 11.9g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 9.9g|
|Protein 10.2g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 244
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