Sweet peppers stuffed with scalloped corn
.
Yield
4 servingsPrep
8 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
sweet red bell peppers
or green, or mixing |
|
| 1 | tablespoon |
olive oil
|
|
| ½ | each |
onions
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 2 ½ | cups |
corn
cut from about 4 large ears of corn |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
chili powder
|
|
| 2 | tablespoons |
cilantro
chopped fresh, or parsley |
|
| 3 | each |
egg whites
|
*
|
| ½ | cup |
milk
fat free |
|
| ½ | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
sweet red bell peppers
or green, or mixing |
|
| 15 | ml |
olive oil
|
|
| 0.5 | each |
onions
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 591 | ml |
corn
cut from about 4 large ears of corn |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
chili powder
|
|
| 3E+1 | ml |
cilantro
chopped fresh, or parsley |
|
| 3 | each |
egg whites
|
*
|
| 118 | ml |
milk
fat free |
|
| 118 | ml |
water
|
|
Directions
Preheat the oven to 350℉ (180℃).
Lightly coat a baking dish with cooking spray.
Cut the tops off the bell peppers and remove the seeds.
Place in the prepared baking dish and set aside.
In a medium skillet, heat the olive oil over medium heat.
Add the onion, chopped green pepper and corn.
Sauté until the vegetables are tender, about 5 minutes.
Stir in the salt, chili powder, and cilantro or parsley.
Reduce heat to low.
In a small bowl, whisk together the egg whites and milk.
Add to the corn mixture and stir.
Increase heat and continue stirring until egg whites begin to set, about 5 minutes.
The mixture should be moist, not dry.
Spoon ¼ of the corn mixture into each pepper.
Add the water to the bottom of the baking dish.
Cover the peppers loosely with aluminum foil.
Bake until the peppers are tender, about 15 minutes.
Transfer to individual plates and serve.
