Hot Stuffed Peppers
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4 ancho, poblano, Mexi-bell, Anaheim or other peppers
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Nonstick vegetable spray
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1 cup fresh corn scrapped from the cob or 1 cup frozen corn kernels, thawed
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1/4 cup chopped sweet onion
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1/3 cup chopped green bell pepper
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2 tablespoons fresh cilantro, chopped
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1 cup grated reduced fat Cheddar cheeses
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1/4 cup bread crumbs
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1 cup reduced fat sour cream
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Cut hot peppers in half lengthwise, remove seeds and membranes. Spray baking pan with nonstick vegetable spray and place pepper halves in pan.
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Combine remaining ingredients, except sour cream, to make stuffing. Fill peppers.
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Bake at 350oF for 45 minutes. Serve with reduced fat sour cream.
Yields 4 servings
| Nutrition Facts Servings per recipe: 4..................... |
| Amount Per Serving |
| Calories 1537.......................... Calories from fat 27 |
| ............................................................
%
Daily Value Total Fat 3g ............................ 81 5% ......... Saturated Fat 2g 9% Cholesterol 8mg.....3 3% Sodium 245mg........ n 10% Carbohydrate 22g............ v 7% ............Dietary Fiber 2g........ 9 vv10% Protein 11g ................................................ 22% Vitamin A: 14% Vitamin C: 267% Folacin: 11% Calcium: 16%......... Iron: 8% Potassium : 10% |
Source: Modified from original source: Eldridge, S. (1997) The New American Cookbook, page 112. CNE Publications, Inc., P.O. Box 55, Salisbury Cove, ME 004672
Provided by:
Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu