Corn-stuffed Bell Peppers
Total Time: 1 hr 12 mins
Preparation Time: 20 mins
Cook Time: 52 mins
Ingredients
- Servings: 4
- 4 large green bell peppers or 4 large red bell peppers
- 1 tablespoon corn oil
- 1/2 cup onion, finely chopped
- 1 garlic clove, crushed
- 1/2 cup cream-style corn
- 1/2 cup corn kernel
- 1/2 cup dry cornbread or 1/2 cup corn tortilla, crumbled
- 1/4 cup freshly-minced parsley
- 1 tablespoon red chili powder
- salt or salt substitute, to taste
- pepper, freshly cracked, to taste
- 2 cups vegetable broth
Recipe
- 1 preheat oven to 375 degrees.
- 2 fill a large kettle to at least half full and bring water to rolling boil.
- 3 slice off a top'lid' from each pepper and scrape insides clean.
- 4 plunge shells into water, parboil for 2 minutes, remove from water with care, invert on towels, and drain.
- 5 in a skillet, saute onions and garlic until soft.
- 6 cool slightly and combine with all other stuffing ingredients and seasonings.
- 7 stuff peppers with mixture and set in baking pan.
- 8 bake about 40 minutes covered and 10 minutes uncovered at 375 degrees, basting often with vegetable broth.
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