Stuffed Corn Bell Peppers

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“Low fat variation of corn casserole baked into a green pepper”
READY IN:
1hr 12mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Fill a large kettle at least half full and bring water to a rolling boil.
  3. Slice off top of peppers and scrape insides clean.
  4. Plunge shells into water, parboil for 2 minutes, remove from water and invert on towels to drain.
  5. In a skillet, saute onions and garlic until soft.
  6. Cool slightly and combine the next 7 ingredients.
  7. Stuff peppers with mixture, set in baking dish and cover with broth.
  8. Bake for 40 minutes covered and 10 minutes uncovered, basting often.

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