Red Peppers Stuffed with Corn and Fresh Mozzarella

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* Exported from MasterCook *

 

Red Peppers Stuffed With Corn and Fresh Mozzarella

 

Recipe By :Deborah Madison, Vegetarian Cooking for Everyone

Serving Size : 2 Preparation Time :0:20

Categories : Cheese Peppers

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 red bell peppers -- halved lengthwise

2 tablespoons butter

1 bunch scallions

--including the firm greens, thinly sliced

 

2 1/2 cups kernels from 5 ears of corn -- up to 3

2 tomatoes

-- peeled, seeded, and diced

4 ounces fresh mozzarella cheese -- up to 5 ounces

-- finely diced, or 1 cup grated cheddar o

 

 

2 tablespoons finely sliced basil leaves

2/3 cup fresh bread crumbs

salt and freshly milled pepper

paprika

 

Preheat the oven to 375 degrees F. Lightly butter a baking dish just large

enough to hold the peppers. If the red peppers won't stand upright, slice them

lengthwise in half, leaving the stem end intact. Steam them for 5 minutes and

set aside.

 

Melt the butter in a large skillet. Add the scallions, corn, and tomatoes and

cook for 3 minutes over medium heat. Turn off the heat and stir in the cheese,

basil, and half the bread crumbs. Season with salt and pepper. Fill the

peppers and top with the remaining bread crumbs. Set them in a prepared dish,

add a few tablespoons water to the dish, cover, and bake until the corn is hot

and the peppers are cooked, about 25 minutes. Uncover and brown the tops under

the broiler. Dust with paprika and serve.

 

Yield: 2-4 servings

 

Converted by MC_Buster.

 

 

 

Start to Finish Time:

" 0:52 "

 

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Per serving: 202 Calories (kcal); 13g Total Fat; (53% calories from fat); 4g

Protein; 21g Carbohydrate; 31mg Cholesterol; 212mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0