Recipe Category:

Published :  2013 - 01- 25

Nutritional Information:

• Calories: 283.98cal

• Protein: 12.74g

• Fat: 12.95g

• Fiber: 6.20g

• Cholesterol: 99.97mg

• Vitamin A: 234.37RE

• Vitamin C: 116.54mg

• Vitamin E: 5.10 mg

• Thiamine: 0.33mg

• Riboflavin: 0.35mg

• Folate: 60.29mcg

• Sodium: 790.90mg

• Calcium: 224.16mg

• Potassium: 510.31mg

• Iron: 2.82mg

• Zinc: 1.44mg

Instructions :   

• Preheat the oven to 350 degrees F. 

• Peel seed and coarsely chop tomatoes (you should have about 1-1/2 cups). 

• Slice off the stems of the peppers, and remove the seeds and membranes. Put the peppers in a pot of boiling water and boil for about 5 minutes, to soften. Drain and set aside. 

• Meanwhile, in a medium skillet, melt the butter over medium heat, Saute minced onion and celery until wilted, about 5 minutes. Scrape into a bowl and add the corn and tomatoes. 

• Toss, then toss again with the salt and black pepper. Toss in the bread crumbs and then the eggs, lightly beaten. Stuff the peppers, mounding the tops. 

• Place in a baking pan containing about 1/2-inch of hot water. Top with the shredded cheese and cover with aluminum foil (oil the underside). Bake for about 1 hour, uncovered for the last 10 minutes.

Serves

Ingredients :

• 6 medium Pepper red

• 2 Tablespoons Butter, unsalted

• 6 Tablespoons Celery, 1 cup diced

• 6 Tablespoons Onion minced

• 2 cups Corn, 1 cup

• 3 medium tomato raw

• 1-1/2 teaspoon Salt

• 1/8 teaspoon Pepper

• 1 cup Bread crumbs

• 2 large Egg

• 4 ounces Swiss Cheese, grated

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