Sweet Peppers Stuffed With Chilies And Corn |
Course : Vegetables
Serves: 4 |
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Ingredients:
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 |
1/4 teaspoon fresh ground pepper |
4 medium red -- yellow, green bell peppers |
4 teaspoons monterey jack cheese -- grated |
1 bunches scallion -- chopped |
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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 and continue baking for about 20 minutes longer. Sprinkle the tops with cheese and bake just until cheese melts. Divide peppers among four plats, sprinkle with scallions and serve.
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