Corn-Stuffed Peppers
Yield
4 servingsPrep
15 minCook
1 hrsReady
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
sweet bell peppers
green or red |
*
|
| 15 | ml |
corn oil
|
|
| 118 | ml |
onions
finely chopped |
|
| 1 | clove |
garlic
crushed |
|
| 118 | ml |
creamed corn
|
|
| 118 | ml |
corn
|
|
| 118 | ml |
cornbread
dry, or corn tortillas, crumbled |
* |
| 59 | ml |
parsley leaves
freshly minced |
|
| 15 | ml |
red pepper flakes
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly cracked, to taste |
*
|
| 473 | ml |
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.
