Sweet peppers stuffed with scalloped corn Recipe

Name: Sweet peppers stuffed with scalloped corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each sweet red bell peppers or green, or mixing; 1 tablespoon olive oil; 1/2 each onions chopped; 1 each green bell peppers chopped; 2 1/2 cups corn cut from about 4 large ears of corn; 1/2 teaspoon salt; ⅛ teaspoon chili powder; 2 tablespoons cilantro chopped fresh, or parsley; 3 each egg whites; 1/2 cup milk fat free; 1/2 cup water

Servings: persons

4 each sweet red bell peppers or green, or mixing
1 tablespoon olive oil
1/2 each onions chopped
1 each green bell peppers chopped
2 1/2 cups corn cut from about 4 large ears of corn
1/2 teaspoon salt
⅛ teaspoon chili powder
2 tablespoons cilantro chopped fresh, or parsley
3 each egg whites
1/2 cup milk fat free
1/2 cup water

1
Preheat the oven to 350F (180C).
2
Lightly coat a baking dish with cooking spray.
3
Cut the tops off the bell peppers and remove the seeds.
4
Place in the prepared baking dish and set aside.
5
In a medium skillet, heat the olive oil over medium heat.
6
Add the onion, chopped green pepper and corn.
7
Saute until the vegetables are tender, about 5 minutes.
8
Stir in the salt, chili powder, and cilantro or parsley.
9
Reduce heat to low.
10
In a small bowl, whisk together the egg whites and milk.
11
Add to the corn mixture and stir.
12
Increase heat and continue stirring until egg whites begin to set, about 5 minutes.
13
The mixture should be moist, not dry.
14
Spoon 1/4 of the corn mixture into each pepper.
15
Add the water to the bottom of the baking dish.
16
Cover the peppers loosely with aluminum foil.
17
Bake until the peppers are tender, about 15 minutes.
18
Transfer to individual plates and serve.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 each sweet red bell peppers or green, or mixing, 1 tablespoon olive oil, 1/2 each onions chopped, 1 each green bell peppers chopped, and more.

Yes, Sweet peppers stuffed with scalloped corn falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet peppers stuffed with scalloped corn

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