Corn-Stuffed Peppers

1 hours Prep: 15 minutes Cook: 1 hours

127 calories per serving view nutrition facts

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4	large	sweet bell peppers	green or red
1	tablespoon	corn oil
1/2	cup	onions	finely chopped
1	clove	garlic	crushed
1/2	cup	creamed corn
1/2	cup	corn kernels
1/2	cup	corn bread	dry, or corn tortillas, crumbled
1/4	cup	parsley leaves	freshly minced
1	tablespoon	red pepper flakes
1	x	salt	to taste
1	x	black pepper	freshly cracked, to taste
2	cups	vegetable stock

Preheat oven to 375 degrees.

Fill a large kettle to at least half full and bring water to rolling boil.

Slice off a top 'lid' from each pepper and scrape insides clean.

Plunge shells into water, parboil for 2 minutes, remove from watter with care, invert on towels, and drain.

In a skillet, sauté onions and garlic until soft.

Cool slightly and combine with all other stuffing ingredients and seasonings.

Stuff peppers with mixture and set in baking pan.

Bake about 40 minutes covered and 10 minutes uncovered at 375 degrees, basting often with vegetable broth.

Nutrition Facts

Serving Size 203g

Amount per Serving

Calories 127 39% of calories from fat