Mexican Stuffed Bell Peppers |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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These mild flavored peppers have a filling that is sweet and somewhat reminiscent of the sweet tamales we get during the holidays. Cook and prep time do Not include time need to make the corn bread as I quite often make it either the night before. If in a time crunch you could always buy a pre-made 9x9 corn bread. Ingredients:
cornbread, a 9x9 pan |
6 green bell peppers, medium large |
1 onion, chopped |
1 teaspoon olive oil |
16 ounces diced fire-roasted tomatoes, no-salt added |
10 ounces frozen corn, thawed and drained |
2 1/4 ounces sliced ripe olives |
1/3 cup raisins |
1 tablespoon chili powder |
1 teaspoon ground sage |
4 ounces fat-free cheddar cheese or 4 ounces fat-free monterey jack cheese |
Directions:
1. Pre-heat oven to 350°F Set large pot of water to boil.
2. Slice tops off peppers. Discard stems and seeds. Finely chop the tops.
3. Blanch peppers in boiling water for 1 to 2 minutes per side. Then rinse in cold water and set to drain.
4. Place onion and oil in non stick dutch oven. Cook over medium high heat, stirring occasionally till onion is tender and browned. Add chopped pepper; stir for about 1 minute more.
5. Remove from heat.
6. Add tomatoes, corn, olives, raisins, chili powder and sage; stir.
7. Stir in corn bread (it will crumble) and 3/4 cup cheese.
8. Spoon filling into peppers.
9. Top with remaining 1/4 cup cheese.
10. Place peppers in baking dish; bake 20 to 30 minutes (I always go the full 30) until heated through.
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