Sweet Peppers Stuffed With Chilies And Corn

Course : Cheeses
Serves: 4
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1/2 teaspoon olive oil
2 cloves garlic -- minced
1 small onion -- finely chopped
1 can whole kernel corn
2 large eggs
2 medium jalapeno peppers -- seeded- minced
1 1/2 teaspoons salt
1 teaspoon fresh ground pepper
4 medium red -- yellow, green bell peppers
4 teaspoons monterey jack cheese -- grated
1 medium scallion -- chopped

Preparation / Directions:

Slice tops off peppers. Remove cores and scrape out the seeds and ribs. Trim bottoms so that peppers will stand straight, being careful not to cut all the way through. Fill peppers with corn mixture. Place in shallow baking dish large enough to hold them without crowding and pour 1 cup of water. Cover with aluminum foil and bake for 30 minutes. Uncover ancontinue baking for about 20 minutes longer. Sprinnkle the tops with cheese and bake just until cheese melts. Divide peppers among four plats, sprinkle with scallions and serve.


Nutritional Information:

63 Calories (kcal); 4g Total Fat; (50% calories from fat); 4g Protein; 4g Carbohydrate; 96mg Cholesterol; 841mg Sodium

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