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Corn Stuffed Peppers

Ingredients
  Green peppers 6 Small
  Fresh corn 2 Cup (32 tbs) (About 4 Ears)
  Water 1⁄4 Cup (4 tbs)
  Green onions with tops 3 , chopped
  Tomato 1 Medium, peeled, seeded and diced
  Fresh basil 2 Teaspoon, minced
  Freshly ground black pepper 1⁄4 Teaspoon
Directions

GETTING READY
1 Preheat the oven to 350°F.

MAKING
2 Cut off the tops of green peppers.
3 Remove the seeds and membrane.
4 In a pan, add the peppers and boiling water.
5 Cook, covered for 5 minutes.
6 Drain and set aside.
7 In a medium saucepan, add corn and 1/4 cup water.
8 Bring to a boil.
9 Cover and lower the heat.
10 Simmer for 7 to 8 minutes or just until corn is tender.
11 Drain well.
12 Add in the green onions, tomato, basil, and pepper.
13 Toss lightly.
14 Stuff the peppers with the corn mixture.
15 In a 12- x 8- x 2-inch baking dish, arrange the peppers
16 Cover and bake for 10 minutes or until thoroughly heated.

SERVING
17 Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Pepper
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
40 Minutes
Servings: 
6

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4.221055
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 72 Calories from Fat 7

% Daily Value*

Total Fat 0.89 g1.4%

Saturated Fat 0.16 g0.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 13.4 mg0.6%

Total Carbohydrates 16 g5.4%

Dietary Fiber 3.4 g13.5%

Sugars 4.4 g

Protein 3 g5.8%

Vitamin A 14.4% Vitamin C 114.4%

Calcium 2% Iron 4.7%

*Based on a 2000 Calorie diet

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Corn Stuffed Peppers Recipe