Corn Stuffed Peppers

Corn Stuffed Peppers

A quick and colourful twist on a classic dish.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4    
Preparation Time :0:10  Start to Finish Time:  "0:22"  T(Cook):  "0:12"
Cuisine:  Vegetable Side Dishes
Categories    : Gluten Free


1       Cup  Frozen Corn -- thawed
4       Medium  Bell Peppers -- red or green
1       Cup  Cheddar Cheese, Low fat -- grated
4       Green Onions -- chopped
  1/2   Cup  Rice Chex®
1       Tablespoon  Dijon Mustard

Crush rice Chex® in food processor or in a plastic bag with a rolling pin.

Slice tops off peppers; remove seeds.

Place peppers in microwave safe bowl, cover and cook 4 minutes. Remove; and let cool.

Reserve 4 tablespoons of cheese

Dice pepper tops. Combine diced pepper, corn, balance of cheese, onions, Chex® crumbs
and mustard.

Place peppers in microwave safe dish; gently pack with vegetable mixture.

Top each pepper with reserved cheese.

Cover and microwave for 8 minutes  keep covered and let rest for 5 more minutes

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

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Per Serving : 142 Calories; 3g Fat (16.1% calories from fat); 10g Protein; 22g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol; 261mg Sodium.  Exchanges: 1 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.