Sweet Peppers Stuffed With Scalloped Corn Recipe - Cooking Index
Sweet Peppers Stuffed With Scalloped Corn Recipe - Cooking Index
For extra flavor, choose red bell peppers and roast them before removing the seeds. Cut baking time by 5 minutes. Nutritional Analysis Per Serving: Calories 185; Fat (grams) 3; Percent calories from fat 15; Percent polyunsaturated 7; Percent saturated 3; Percent monounsaturated 5; Cholesterol (milligrams) trace; Sodium (milligrams) 370; Protein (grams) 8; Carbohydrate (grams) 31; Fiber (grams) 4.
Type: Low Fat, Vegetables| 4 | Red or green bell peppers | |
| 1 tablespoon | 15ml | Margarine |
| 1/2 | Onion - chopped | |
| 1 | Green pepper - chopped | |
| 2 1/2 cups | 156g / 5.5oz | Corn |
| 2 tablespoons | 30ml | Chopped cilantro or parsley |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/8 teaspoon | 0.6ml | Chili powder |
| 3 | Egg whites | |
| 1/2 cup | 118ml | Skim milk |
Preheat oven to 350 degrees. Cut the tops off the bell peppers and remove the seeds. In a medium skillet, melt the margarine and saute the chopped onion, green pepper and corn until tender and the onion is translucent. Season with salt and chili powder. Add the chopped cilantro or parsley. Keep warm over very low heat.
In a bowl, combine the egg whites and skim milk. Add to the corn mixture and stir together. Increase heat, continue stirring until egg whites begin to set. (Mixture should be moist -- not dry.) Stuff peppers with the corn mixture.
Place into a baking dish sprayed with a non-stick spray. Add a small amount of water. Cover loosely with foil. Bake for about 15 minutes or until pepper jackets are tender.
This recipe yields 4 servings
Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org
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