Post by blackcrowheart on Dec 12, 2005 23:21:37 GMT -5
Peppers Stuffed with Zucchini & Corn
4 large, plump red bell peppers
2 teaspoons extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
1-2 jalapeno peppers, seeded and minced
3 cups diced zucchini
1-1/2 cups fresh corn kernels (from 3 ears) or frozen
1/2 teaspoon salt, or to taste
1/2 cup grated Muenster or Monterey Jack cheese
1/4 cup chopped fresh cilantro
Freshly ground pepper to taste
Paprika for garnish
Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
Halve peppers lengthwise, leaving stems intact. With a paring knife, remove
seeds and ribs. Place peppers, cut-side down, on the prepared baking sheet.
Bake until the peppers are just tender, 10 to 15 minutes. Set aside.
Reduce oven temperature to 375 degrees F. Coat a 9-by-13-inch baking dish
with cooking spray.
Heat oil in a large skillet over medium heat. Add onion and cook, stirring
occasionally, until softened, 3 to 5 minutes.Add garlic and jalapeno; cook,
stirring, for 1 minute. Add zucchini, corn and salt; cook, stirring
occasionally, until the vegetables are tender, about 10 minutes. Let cool.
Stir in cheese and cilantro. Season with pepper.
Divide the mixture among the pepper halves. Place in the prepared baking
dish.
Add 2 to 3 tablespoons water to the baking dish. Cover with foil and bake in
the peppers until heated through, about 20 minutes. Uncover and bake for 5
minutes more. Sprinkle with paprika and serve.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 198, Fat: 8 g, Cholesterol: 14 mg, Carbohydrate: 28 g,
Protein: 9 g, Fiber: 7 g, Sodium: 402 mg
Diabetic Exchanges: 2 Vegetable, 1 Starch, 1 Medium-Fat Meat
Yield: 4 servings
4 large, plump red bell peppers
2 teaspoons extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
1-2 jalapeno peppers, seeded and minced
3 cups diced zucchini
1-1/2 cups fresh corn kernels (from 3 ears) or frozen
1/2 teaspoon salt, or to taste
1/2 cup grated Muenster or Monterey Jack cheese
1/4 cup chopped fresh cilantro
Freshly ground pepper to taste
Paprika for garnish
Preheat oven to 450 degrees F. Coat a baking sheet with cooking spray.
Halve peppers lengthwise, leaving stems intact. With a paring knife, remove
seeds and ribs. Place peppers, cut-side down, on the prepared baking sheet.
Bake until the peppers are just tender, 10 to 15 minutes. Set aside.
Reduce oven temperature to 375 degrees F. Coat a 9-by-13-inch baking dish
with cooking spray.
Heat oil in a large skillet over medium heat. Add onion and cook, stirring
occasionally, until softened, 3 to 5 minutes.Add garlic and jalapeno; cook,
stirring, for 1 minute. Add zucchini, corn and salt; cook, stirring
occasionally, until the vegetables are tender, about 10 minutes. Let cool.
Stir in cheese and cilantro. Season with pepper.
Divide the mixture among the pepper halves. Place in the prepared baking
dish.
Add 2 to 3 tablespoons water to the baking dish. Cover with foil and bake in
the peppers until heated through, about 20 minutes. Uncover and bake for 5
minutes more. Sprinkle with paprika and serve.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 198, Fat: 8 g, Cholesterol: 14 mg, Carbohydrate: 28 g,
Protein: 9 g, Fiber: 7 g, Sodium: 402 mg
Diabetic Exchanges: 2 Vegetable, 1 Starch, 1 Medium-Fat Meat
Yield: 4 servings