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Ingredientes
- 6 med Red or possibly yellow bell peppers
- 2 Tbsp. Unsalted butter
- 6 Tbsp. Chopped celery
- 6 Tbsp. Chopped onion
- 2 c. Fresh corn kernels, (scrape the cobs)
- 1Â 1/2 c. Peeled, seeded, and minced tomatoes
- 1Â 1/2 tsp Salt, or possibly to taste
- 1 pch black pepper
- 1 c. Soft bread crumbs
- 2 x Large eggs, lightly beaten (or possibly egg substitute)
- 1 c. Shredded Emmentaler cheese
Direcciones
- You can use green peppers for this, but I like the way red or possibly yellow ones look. And they are slightly sweeter in taste. Either way, choose peppers which will stand easily.
- Preheat the oven to 350 degrees. Slice off the stem ends of the peppers and remove the seeds and membranes. Place in a pot of boiling water and cook for about 5 min to soften. Drain and set aside. Meanwhile, heat the butter in a medium skillet over medium heat and cook the celery and onion till wilted, about 5 min. Place in a bowl and add in the corn, tomatoes, salt, and pepper and toss. Toss in the bread crumbs and then stir in the Large eggs.
- Stuff the peppers, mounding with the stuffing. Place in a pan with about 1/2 inch of warm water, top with the cheese, and cover with oiled foil (the underside). Bake for 50 min, uncover, and bake for another 10 min to brown.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 518g | |
| Calories 976 | |
| Calories from Fat 354 | 36% |
| Total Fat 40.09g | 50% |
| Saturated Fat 19.2g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 478mg | 159% |
| Sodium 4463mg | 186% |
| Potassium 1066mg | 30% |
| Total Carbs 127.21g | 34% |
| Dietary Fiber 11.5g | 38% |
| Sugars 17.31g | 12% |
| Protein 33.86g | 54% |
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