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Garden Stuffed Peppers Recipe
|Green peppers||4 Large|
|Fresh ears of corn||4|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Shelled lima beans||1 Cup (16 tbs), cooked, drained (Baby Beans)|
|Tomato||1 Large, chopped|
|Dried rosemary||1⁄2 Teaspoon, crushed|
Serving size: Complete recipe
Calories 1838 Calories from Fat 326
% Daily Value*
Total Fat 38 g58%
Saturated Fat 17.9 g89.5%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 544.1 mg22.7%
Total Carbohydrates 376 g125.2%
Dietary Fiber 59.4 g237.7%
Sugars 74.2 g
Protein 61 g121.9%
Vitamin A 168.6% Vitamin C 1223.5%
Calcium 24.2% Iron 95.9%
*Based on a 2000 Calorie diet
Cut peppers in half lengthwise and remove seeds.
Cook peppers in boiling, lightly salted water for 3 to 5 minutes; invert to drain.
Cut off tips of corn kernels, Carefully scrape cobs with dull edge of knife; measure 1 1/2 cups corn.
In covered pan cook fresh corn in a small amount of boiling, lightly salted water 12 to 15 minutes or till done; drain the corn.
Cook onion in butter or margarine till tender.
Stir in cooked corn, lima beans, tomato, and rosemary.
Season green peppers with salt and pepper.
Fill peppers with vegetable mixture.
Place in a 13 x9 x 2-inch baking dish.
Bake the filled peppers in a 350° oven for 30 minutes.