Colorful Creole Stuffed Peppers

[Guest guest]

YUM can't wait to try this!

I'm making a new soup from the current Vegetarian Times tomorrow, I'll post

it if it is good (how can you go wrong with minestrone?) AmyF

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[Guest guest]

Colorful Creole Stuffed Peppers

 

 

A great vegetarian dish! Perfect for late summer and early fall, this dish will

satisfy a hungry family.

 

Serving: 6

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

 

 

 

 

 

6 large bell peppers

1/2 cup chopped onion

1 tbsp margarine

1 cup chopped plum tomato

1 cup diced okra

2 cups corn

2 cups canned black turtle beans, drained, liquid reserved

freshly ground pepper

cayenne pepper

 

 

 

 

1. Preheat the oven to 350°F. Set a large pot of water to boil.

 

2. Remove the top from the bell peppers and remove the seeds and membranes.

Place the peppers in the boiling water and cook for 7 minutes and drain well.

 

3. Meanwhile lightly saute the onions in the margarine over medium high heat

until soft. Add the remaining ingredients including 3 tablespoons of the bean

juice and cook for 5 minutes.

 

4. Place the peppers in a lightly greased shallow baking dish. Spoon the tomato

mixture into the peppers and bake for 15-20 minutes or until the peppers are

tender.

 

Substitution Tip: You can use your favorite canned beans instead of the black

turtle beans if desired.

 

 

 

Based on individual serving.

Calories: 167

Total Fat: 3 g

Carbohydrates: 31 g

Protein: 7 g

 

 

 

Source: Wen Zientek

 

 

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