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Corn Stuffed Peppers

American.Gourmet's picture
Ingredients
  Sweet red pepper 4 Small (Or 2 Large Ones)
  Butter 3 Tablespoon
  Onion 1 Medium, chopped
  Corn cut off the cob 2 Cup (32 tbs)
  Light cream 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Teaspoon
  Paprika 3⁄4 Teaspoon
  Cayenne pepper 1 Dash
Directions

1. Preheat oven to moderate (350° F.).
2. Prepare peppers as for peppers stuffed with fish and parboil three minutes. Drain.
3. In a skillet heat the butter, add the onion and saute until tender. Add the corn and cream and simmer, stirring occasionally, about three minutes. Season with salt, paprika and cayenne.
4. Stuff the peppers with the mixture and sprinkle with cheese. Place in a pan and add water barely to cover the bottom. Bake fifteen minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Dish: 
Stuffing, Curry
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
2

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4.11905
Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 974 Calories from Fat 303

% Daily Value*

Total Fat 34 g52.5%

Saturated Fat 19.4 g97.2%

Trans Fat 0 g

Cholesterol 92.8 mg30.9%

Sodium 515.5 mg21.5%

Total Carbohydrates 142 g47.3%

Dietary Fiber 36.3 g145.3%

Sugars 15.3 g

Protein 24 g48%

Vitamin A 198.8% Vitamin C 553.6%

Calcium 7.8% Iron 9.9%

*Based on a 2000 Calorie diet

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Corn Stuffed Peppers Recipe