Red Peppers Stuffed with Corn and Fresh Mozzarella

[Guest guest]

Another one, that's before our theme, from Madison's VCE.

 

Ellen

 

* Exported from MasterCook Mac *

 

Red Peppers Stuffed with Corn and Fresh Mozzarella

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison p406

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

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 corn kernels -- from 5 ears of corn

- 2 1/2 to 3 cups

2 tomatoes -- peeled, seeded, and

diced

1 fresh mozzarella cheese -- finely diced

- 4 to 5 ounces

- or 1 cup grated Cheddar or Monterey jack

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

Prep Time: 20 minutes

Cooking Time: 32 minutes

 

 

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Per serving: 284 Calories; 13g Fat (40% calories from fat); 11g

Protein; 34g Carbohydrate; 41mg Cholesterol; 225mg Sodium

Food Exchanges: 2 Starch/Bread; 1 Lean Meat; 1 Vegetable; 2 Fat

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 922 0 0 87 0 0 0 0

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