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Stuffed Bell Peppers 2




Source of Recipe


*


Recipe Introduction


servings 6
points 5


List of Ingredients




1 package (8-1/2 ounces) cornbread mix plus ingredients to prepare
6 green bell peppers
1 large onion, thinly sliced
1 teaspoon olive oil
1 can (16 ounces) no-salt-added diced tomatoes, drained
1 package (10 ounces) frozen corn, thawed and drained
1 can (2-1/4 ounces) sliced black olives, drained
1/3 cup raisins
1 tablespoon chili powder
1 teaspoon ground sage
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided
Cherry tomato halves and fresh herbs for garnish (optional)

Recipe



Prepare cornbread according to package directions. Cut into cubes. Reduce oven temperature to 350°F. Slice tops off bell peppers; discard stems and seeds. Finely chop tops to equal 1 cup; set aside. Rinse peppers. Bring 2 to 3 inches water to a boil over high heat in large saucepan. Add 1 or more peppers and boil 1 minute, turning peppers with tongs to blanch evenly. Rinse with cold water; drain. Repeat with remaining peppers.

Place onion and oil in Dutch oven. Cover and cook over medium-high heat, stirring occasionally, 8 to 10 minutes or until onion is tender and browned. Add 1 to 2 tablespoons water, if needed, to prevent sticking. Add chopped bell pepper; stir 1 minute more. Remove from heat. Add tomatoes, corn, olives, raisins, chili powder and sage; stir. Stir in corn bread (it will crumble) and 3/4 cup cheese. Spoon filling into peppers. Top with remaining 1/4 cup cheese. Place peppers in baking dish; bake 20 to 30 minutes or until heated through. Garnish, if desired.




Nutrients per Serving
Calories 257
Calories from Fat 23 %
Total Fat 7 g
Saturated Fat 2 g
Cholesterol 7 mg
Carbohydrate 42 g
Fiber 6 g
Protein 12 g
Sodium 301 mg