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Stuffed Bell Peppers
Yield: Makes 6 servings
Ingredients:
1
package (8-1/2 ounces) cornbread mix plus ingredients to prepare
6
medium green bell peppers
1
large onion, thinly sliced
1
teaspoon olive oil
1
can (16 ounces) no-salt-added diced tomatoes, drained
1
package (10 ounces) frozen corn, thawed and drained
1
can (2-1/4 ounces) sliced black olives, drained
1/3
cup raisins
1
tablespoon chili powder
1
teaspoon ground sage
1
cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided
Cherry tomato halves and fresh herbs for garnish (optional)
Preparation:
1.
Prepare cornbread according to package directions. Cut into cubes. Reduce oven temperature to 350°F. Slice tops off bell peppers; discard stems and seeds. Finely chop tops to equal 1 cup; set aside. Rinse peppers. Bring 2 to 3 inches water to a boil over high heat in large saucepan. Add 1 or more peppers and boil 1 minute, turning peppers with tongs to blanch evenly. Rinse with cold water; drain. Repeat with remaining peppers.
2.
Place onion and oil in Dutch oven. Cover and cook over medium-high heat, stirring occasionally, 8 to 10 minutes or until onion is tender and browned. Add 1 to 2 tablespoons water, if needed, to prevent sticking. Add chopped bell pepper; stir 1 minute more. Remove from heat. Add tomatoes, corn, olives, raisins, chili powder and sage; stir. Stir in corn bread (it will crumble) and 3/4 cup cheese. Spoon filling into peppers. Top with remaining 1/4 cup cheese. Place peppers in baking dish; bake 20 to 30 minutes or until heated through. Garnish, if desired.
Nutritional Information:
| Serving Size: | |
| Sodium | 301 mg |
| Protein | 12 g |
| Fiber | 6 g |
| Carbohydrate | 42 g |
| Cholesterol | 7 mg |
| Saturated Fat | 2 g |
| Total Fat | 7 g |
| Calories from Fat | 23 % |
| Calories | 257 |
Dietary Exchange:
| Meat | 1/2 |
| Vegetable | 3-1/2 |
| Fruit | 1/2 |
| Starch | 1 |
| Fat | 1 |
This recipe appears in:
Mexican
