Harvest Time Stuffed Peppers
|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|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Celery seed||1⁄8 Teaspoon, crushed|
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.