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Corn-Stuffed Peppers

 

31

Yield

4

servings

Prep

15

min

Cook

1

hrs

Ready

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

4 large sweet bell peppers
green or red
*
1 tablespoon corn oil
½ cup onions
finely chopped
1 clove garlic
crushed
½ cup creamed corn
½ cup corn
½ cup cornbread
dry, or corn tortillas, crumbled
*
¼ 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

Directions

Preheat oven to 375℉ (190℃).

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 7841% of calories from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 100mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 6%
Sugars g
Protein 3g
Vitamin A 14% Vitamin C 17%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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