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    You are in: Home / Recipes / Garden Vegie Stuffed Bell Peppers Recipe
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    Garden Vegie Stuffed Bell Peppers

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    CabinKat's Note:

    I love garden bell peppers and when my sister told me about stuffing hers with vegetables I thought, what a great idea. She uses squash, but I changed it up to corn. It was a big hit at Thanksgiving.

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    Serves: 6



    Units: US | Metric


    1. 1
      You can use any color of bell pepper if you prefer. I prefer the sweeter red.
    2. 2
      In large pot or dutch oven bring water to a boil. In meantime, heat oven to 350°. Add cut & seeded peppers; return water to full boil. Cook for 5 minutes; remove peppers to paper towel to cool. In 10-inch skillet melt 2 tablespoons butter; add tomato, corn, salt, & basil. Cook stirring occasionally 3-5 minutes, until heated through. Stir in cheese. Mix well. Cheese does not have to be completely melted, will finish in oven. Place peppers in 13 X 9-inch baking pan. (May want to spray a bit of Pam in the pan for ease of removal.) Fill each one with about 1/2 cup vegie mixture. In small bowl stir together bread crumbs & butter. Sprinkle over vegie mixture. Bake 30 - 35 minutes or until heated through.
    3. 3
      NOTE: My sister added onions (about 1 medium chopped) to hers, I prefer not to have them, but this is an option.

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    Nutritional Facts for Garden Vegie Stuffed Bell Peppers

    Serving Size: 1 (598 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 290.3
    Calories from Fat 140
    Total Fat 15.5 g
    Saturated Fat 9.1 g
    Cholesterol 40.1 mg
    Sodium 527.9 mg
    Total Carbohydrate 29.8 g
    Dietary Fiber 4.0 g
    Sugars 5.2 g
    Protein 9.7 g

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