See Also: Stuffed Bell Peppers(recipes)
Mexican Stuffed Peppers(recipes)
Stuffed Summer Peppers(recipes)
Stuffed Baby Peppers(recipes)
Stuffed Sweet Peppers(recipes)
Lighter Stuffed Peppers(recipes)
Southwestern Stuffed Peppers(recipes)
Turkey Sandwiches with Roasted Bell Peppers(recipes)
Chicken Rolls Stuffed with Peppers(recipes)
Chili-Stuffed Poblano Peppers(recipes)

Stuffed Bell Peppers (recipes)


Stuffed Bell Peppers

Yield: Makes 6 servings



Ingredients:



1package (8-1/2 ounces) cornbread mix plus ingredients to prepare

6medium green bell peppers

1large onion, thinly sliced

1teaspoon olive oil

1can (16 ounces) no-salt-added diced tomatoes, drained

1package (10 ounces) frozen corn, thawed and drained

1can (2-1/4 ounces) sliced black olives, drained

1/3cup raisins

1tablespoon chili powder

1teaspoon ground sage

1cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided

Cherry tomato halves and fresh herbs for garnish (optional)









Preparation:





1.Prepare cornbread according to package directions. Cut into cubes. Reduce oven temperature to 350°F. Slice tops off bell peppers; discard stems and seeds. Finely chop tops to equal 1 cup; set aside. Rinse peppers. Bring 2 to 3 inches water to a boil over high heat in large saucepan. Add 1 or more peppers and boil 1 minute, turning peppers with tongs to blanch evenly. Rinse with cold water; drain. Repeat with remaining peppers.2.Place onion and oil in Dutch oven. Cover and cook over medium-high heat, stirring occasionally, 8 to 10 minutes or until onion is tender and browned. Add 1 to 2 tablespoons water, if needed, to prevent sticking. Add chopped bell pepper; stir 1 minute more. Remove from heat. Add tomatoes, corn, olives, raisins, chili powder and sage; stir. Stir in corn bread (it will crumble) and 3/4 cup cheese. Spoon filling into peppers. Top with remaining 1/4 cup cheese. Place peppers in baking dish; bake 20 to 30 minutes or until heated through. Garnish, if desired.









Nutritional Information:







Serving Size:







Sodium

301 mg







Protein

12 g







Fiber

6 g







Carbohydrate

42 g







Cholesterol

7 mg







Saturated Fat

2 g







Total Fat

7 g







Calories from Fat

23 %







Calories

257









Dietary Exchange:







Meat

1/2







Vegetable

3-1/2







Fruit

1/2







Starch

1







Fat

1