Garden Stuffed Peppers Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Green peppers4 Large
 Fresh ears of corn/One 12-ounce can whole kernel corn, drained4
 Chopped onion1⁄4 Cup (4 tbs)
 Butter/Margarine2 Tablespoon
 Shelled baby lima beans/One 10-ounce package frozen baby lima beans, cooked and drained1 Cup (16 tbs), cooked, drained
 Tomato1 Large, chopped
 Dried rosemary1⁄2 Teaspoon, crushed
 Soft bread crumbs3⁄4 Cup (12 tbs)
 Butter/Margarine1 Tablespoon, melted

Nutrition Facts

Serving size: Complete recipe

Calories 2660 Calories from Fat 449

% Daily Value*

Total Fat 52 g79.6%

Saturated Fat 26.1 g130.4%

Trans Fat 0 g

Cholesterol 96.8 mg

Sodium 363 mg15.1%

Total Carbohydrates 512 g170.6%

Dietary Fiber 101.9 g407.7%

Sugars 93.1 g

Protein 102 g204.8%

Vitamin A 169.6% Vitamin C 1163.1%

Calcium 43.8% Iron 158.4%

*Based on a 2000 Calorie diet

Directions

Remove tops from green peppers.
Cut peppers in half lengthwise and remove seeds.
Cook peppers in boiling salted water for 3 to 5 minutes; invert to drain.
If using fresh corn, 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 salted water till done, 12 to 15 minutes; drain.
Cook onion in the 2 tablespoons butter or margarine till tender but not brown.
Stir in cooked or canned corn, lima beans, chopped tomato, and rosemary.
Season green pepper shells with salt and pepper.
Fill peppers with vegetable mixture.
If desired, toss soft bread crumbs with the melted butter or margarine; sprinkle atop peppers.
Place in a 13x9x2-inch baking dish.
Bake at 350° for 30 minutes.
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