Spicy Peppers & Corn Recipe

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Ingredients:

Serving

4 cups fresh or frozen yellow, white or shoepeg corn, thawed
2 medium sweet red peppers, chopped
1 can (10-3/4 oz) condensed cream of celery soup, undiluted
1/2 cup evaporated milk
1 to 2 hot chili peppers, seeded and chopped
1 tsp garlic salt
1/2 tsp pepper
1/2 tsp ground mustard
1 cup dry bread crumbs
1/4 cup butter, melted

Directions:

In a large bowl, combine the first eight ingredients. In a small bowl, combine the bread crumbs and butter.
Spoon half of the crumb mixture into an ungreased 2-qt. baking dish. Top with corn mixture and remaining crumb mixture. Bake, uncovered, at 375° for 20-25 minutes or until golden brown and bubbly. Yield: 6 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	276.52 Kcal (1158 kJ)
Calories from fat	112.07 Kcal
		% Daily Value*
Total Fat	12.45g	19%
Cholesterol	26.95mg	9%
Sodium	259.94mg	11%
Potassium	416.78mg	9%
Total Carbs	38.59g	13%
Sugars	6.09g	24%
Dietary Fiber	2.95g	12%
Protein	6.53g	13%
Vitamin C	64mg	107%
Vitamin A	0.1mg	3%
Iron	1mg	6%
Calcium	96.4mg	10%

Amount Per 100 g
Calories	145.7 Kcal (610 kJ)
Calories from fat	59.05 Kcal
		% Daily Value*
Total Fat	6.56g	19%
Cholesterol	14.2mg	9%
Sodium	136.97mg	11%
Potassium	219.61mg	9%
Total Carbs	20.33g	13%
Sugars	3.21g	24%
Dietary Fiber	1.55g	12%
Protein	3.44g	13%
Vitamin C	33.7mg	107%
Iron	0.6mg	6%
Calcium	50.8mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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