Stuffed Bell Peppers the Editors of Publications International, Ltd.
Stuffed Bell Peppers
Makes 6 servings
|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||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)|
- 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.
- 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.
|Calories from Fat||23 %|
|Total Fat||7 g|
|Saturated Fat||2 g|
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