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Harvest Time Stuffed Peppers




Source of Recipe


Internet


List of Ingredients




4 Large red or yellow or green bell peppers (or a combination of them)
Nonstick vegetable oil cooking spray
1 cup sweet corn kernels, frozen or canned
2 tablespoons pine nuts
2/3 cup chopped green onions (green and white parts)
2 cups cooked brown rice
2 slices bacon, cooked crisp and crumbled
1/2 cup grated Parmesan Cheese
2 tablespoon Worcestershire sauce
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon each freshly ground black pepper and celery seed, crushed


Recipe



1. Preheat oven to 375 degrees. Cut peppers in half lengthwise. Remove seeds and ribs.

2. Coat nonstick skillet with cooking spray. Heat over medium-heat. Add corn and pine nuts. Cook stirring, until corn starts to brown and pop and pine nuts are toasted, about 4 minutes. Add green onion. Cook, stirring, 1 minute more. Remove from heat.

3. In medium bowl combine corn mixture, rice, bacon, half of Parmesan cheese, sour cream, Worcestershire sauce, garlic, salt, thyme, pepper, and celery seed. Stir gently to mix. Divide mixture evenly among pepper halves, pressing stuffing down lightly. Arrange peppers in 13x9x2 inch baking pan. Pour 1/2 cup of hot water around peppers. Cover loosely with foil.

4. Bake 30 minutes. Remove foil. Sprinkle peppers with remaining cheese. Bake, uncovered, 15 minutes. Serve warm.

TIP:
Couch-Potato Peppers- Most stuffed peppers stand up with their little hats on. Not mine. I cut them in half lengthwise, so they can recline. They-re easier to eat and prettier to look at.