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Harvest Time Stuffed Peppers

chef.expert's picture
Ingredients
  Bell peppers 4 Large (Red Or Yellow Or Green, Or A Combination Of Them)
  Vegetable cooking oil spray 1 Tablespoon
  Sweet corn kernels 1 Cup (16 tbs), frozen or canned
  Pine nuts 2 Tablespoon
  Chopped green onions 2⁄3 Cup (10.67 tbs) (Green And White Parts)
  Cooked brown rice 2 Cup (32 tbs)
  Bacon slices 2 , cooked crisp and crumbled
  Grated parmesan cheese 1⁄2 Cup (8 tbs), grated
  Fat free sour cream 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Minced garlic 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Thyme 1⁄4 Teaspoon
  Freshly ground black pepper 1⁄8 Teaspoon
  Celery seed 1⁄8 Teaspoon, crushed
Directions

1. Preheat oven to 375°. Cut peppers in half lengthwise. Remove seeds and ribs.
2. Coat nonstick skillet with cooking spray. Heat over medium-high heat. Add corn and pine nuts. Cook, stirring, until corn starts to brown and pop and pine nuts are toasted, about 4 minutes. Add green onion. Cook, stirring, 1 minute more. Remove from heat.
3. In medium bowl combine corn mixture, rice, bacon, half of Parmesan cheese, sour cream, Worcester shire sauce, garlic, salt, thyme, pepper, and celery seed. Stir gently to mix. Divide mixture evenly among pepper halves, pressing stuffing down lightly. Arrange peppers in 13 x 9 x 2-inch baking pan. Pour 1/2 cup of hot water around peppers. Cover loosely with foil.
4. Bake 30 minutes. Remove foil. Sprinkle peppers with remaining cheese. Bake, uncovered, 15 minutes. Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Dish: 
Stuffing
Occasion: 
Thanksgiving
Ingredient: 
Pepper
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
4

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