Corn Stuffed Bell Peppers

Corn Stuffed Bell Peppers

Total time: 1¼ hours 

PT4500.0S    

Prep time: 20 min

Chef: Dancer^

Ingredients

4 green bell peppers (red) 1 tbsp corn oil 12 cup onion (finely chopped) 1 garlic clove (crushed) 12 cup corn

14 cup parsley (freshly-minced)

1 tbsp chili powder (red)

salt substitute (taste)

pepper (freshly cracked to taste)

2 cups vegetable broth

Directions

1	Preheat oven to 375 degrees.
2	Fill a large kettle to at least half full and bring water to rolling boil.
3	Slice off a top'lid' from each pepper and scrape insides clean.
4	Plunge shells into water, parboil for 2 minutes, remove from water with care, invert on towels, and drain.
5	In a skillet, saute onions and garlic until soft.
6	Cool slightly and combine with all other stuffing ingredients and seasonings.
7	Stuff peppers with mixture and set in baking pan.
8	Bake about 40 minutes covered and 10 minutes uncovered at 375 degrees, basting often with vegetable broth.

Amount Per Serving Calories 434 Calories from Fat 157 % Daily Value * Total Fat 17 g 27% Saturated Fat 7 g 34% Trans Fat 1 g 0% Cholesterol 77 mg 26% Sodium 2 g 87% Total Carbohydrate 42 g 14% Dietary Fiber 8 g 33% Sugars 12 g Protein 28 g Vitamin A 26% Vitamin C 114 mg 190% Calcium 93 mg 9% Iron 7 mg 36% Potassium 1 g 5% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.