Stuffed Corn Bell Peppers |
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Prep Time: 20 Minutes Cook Time: 52 Minutes |
Ready In: 72 Minutes Servings: 4 |
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Low fat variation of corn casserole baked into a green pepper Ingredients:
4 large green bell peppers |
1/2 cup onion, finely chopped |
1 garlic clove, crushed |
1/2 cup corn kernel |
1/2 cream-style corn |
1/2 cup cornbread, crubmled |
1/2 cup minced parsley |
1 tablespoon red chili powder |
2 cups chicken broth |
Directions:
1. Preheat oven to 375 degrees.
2. Fill a large kettle at least half full and bring water to a rolling boil.
3. Slice off top of peppers and scrape insides clean.
4. Plunge shells into water, parboil for 2 minutes, remove from water and invert on towels to drain.
5. In a skillet, saute onions and garlic until soft.
6. Cool slightly and combine the next 7 ingredients.
7. Stuff peppers with mixture, set in baking dish and cover with broth.
8. Bake for 40 minutes covered and 10 minutes uncovered, basting often.
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