Vegetable Stuffed Peppers
When you place the peppers on the baking pan, add a little water to the pan so that the peppers don't burn.
INGREDIENTS | YIELDS 4 servings
- 4 green bell peppers
- 6 cups water
- 1 15-ounce can pinto beans, rinsed and drained
- 2 cups whole kernel corn
- ¾ cup low-fat shredded cheddar cheese
- ½ tablespoon vegetable oil
- 1 clove garlic, crushed
- ½ onion, chopped
- 1 teaspoon black pepper
Preheat oven to 375°F.
Cut off the tops of the green peppers. Remove the seeds.
Boil six cups of water; add peppers and cook for 5 minutes.
Remove peppers, place upside down on a paper towel to drain.
Mix all remaining ingredients in a medium bowl. Divide ingredients evenly among peppers and stuff them.
Place peppers on a baking dish, filled side up, bake about 20 minutes. Serve hot.
Per Serving
- Calories: 278
- Fat: 6 grams
- Protein: 14 grams
- Carbohydrates: 41 grams
- Cholesterol: 5 milligrams
