Corn Stuffed Peppers
|Sweet red pepper||4 Small (Or 2 Large Ones)|
|Onion||1 Medium, chopped|
|Corn cut off the cob||2 Cup (32 tbs)|
|Light cream||1⁄3 Cup (5.33 tbs)|
|Cayenne pepper||1 Dash|
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.
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